Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.
Status: PublishedPublication date: 1988-12
Edition: 1Number of pages: 6
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
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