标准号：ISO 5530-4-2002
实施状态：作废
中文名称：小麦粉(小麦L.).面团的物理特性.第4部分:面团揉和性能的测定(吹泡示功仪法)
英文名称：Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
发布日期：2002-08
被替代标准：ISO 27971-2008
代替标准：ISO 5530-4-1991;ISO/FDIS 5530-4-2002;ISO 5530-4 Technical Corrigendum 1-1992
采用标准：BS ISO 5530-4-2002,IDT;NF V03-717-4-2003,IDT
起草单位：ISO/TC 34
标准简介：This part of ISO 5530 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from "soft" or "hard" wheat flours (Triticum aestivum L.).
NOTE In some cases (see references [10] and [11]), the alveograph can be used for the determination of the characteristics of doughs obtained from semolinas of durum wheat (Triticum durum Desf.) with a particular methodology not considered in this part of ISO 5530.
文件格式：PDF
文件大小：745.02KB
文件页数：32
（以上信息更新时间为：2019-11-23）
ISO 5530-4-2002 小麦粉(小麦L.).面团的物理特性.第4部分_面团揉和性能的测定(吹泡示功仪法).pdf
(745.02 KB)
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