Determination of the water absorption capacity of wheat flours and of physical properties of wheat flour dough using the Consistograph
Methods Type:Generic Methods
- ICC-Standard No 130 Sampling of milling products (semolina, flours, agglomerated flours and by -products); 1980.
- ICC-Standard No 110/1 Determination of the moisture content of cereals and cereal products (practical method); 1976.
- ISO 3696, Water for analytical laboratory use - Specification and test method, 1987
"Physical properties of dough during mixing" means the capacity of dough to maintain a certain level of consistency during the test time on the Consistograph mixer.