Flour Properties of Wheat Flour

Flour Properties of Wheat Flour, Total:244 items.

The international standard classification for "Flour Properties of Wheat Flour" includes: Cereals, pulses and derived products , Starch and derived products , food products in general .

The Chinese standard classification for "Flour Properties of Wheat Flour" includes: Grain processing and products , Cereal crop and forage crop in general , Basic standards and general methods , Grease and oil processing and products , Cereal crop and product , Oil crop and product , Food processing and products in general .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 14615-2006 flour － Physical characteristics of doughs － Determination of rheological properties using an extensograph
GB/T 8883-1988 Edible wheat starch
GB 1355-1986 Wheat flour
GB/T 8607-1988 High gluten wheat flour
GB/T 24853-2010 General pasting method for wheat or rye flour or starch—Using the rapid visco analyzer
GB/T 8608-1988 Low gluten wheat flour
GB/T 14614-2006 flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
GB/T 8883-2008 Edible wheat starch
GB/T 14614.4-2005 of rheological properties of dough using alveograph
GB/T 9826-1988 Method for determination of starch damage in flour-Alpha-amylase method
GB/T 21122-2007 Fortified wheat flour
GB/T 27628-2011 Inspection of grain and oils—Determination of color and bran speck in wheat flour
GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
GB/T 21118-2007 Chinese steamed bread made of wheat flour
GB/T 8883-2017 Edible wheat starch
GB 8607-1988 High Gluten Wheat Flour

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 1355-2021 Wheat flour
GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test

国家标准局

GB/T 1355-1986 Wheat flour

Group Standards of the People's Republic of China

T/HBFIA 0011-2020 High Fiber Aleurone Wheat Flour
T/CCOA 56-2023 Special wheat flour for ramen
T/CAB CASA0013-2018 Selenium Enriched Wheat Flour
T/XMSSAL 030-2021 Food for Xiamen-Wheat Flour
T/CCOA 52-2023 Selenium-enriched wheat flour
T/GGI 013-2017 Wheat Flour for Rock Foot
T/CCOA 7-2020 Wheat flour with lower microbial load
T/QDAS 059-2020 Qingdao quality food-Wheat flour
T/NSFST 006-2023 Special wheat flour for ramen
T/ZZAS 027-2023 Special wheat flour
T/JAASS 11-2020 Wheat Flour
T/AHFIA 033-2019 special wheat flour
T/IMQBPA 0010-2023 Guyang red wheat flour
T/ACLSCA 012-2024 "Miancheng Quality" Featured product technical specification for wheat powder
T/SJZFIA 0004-2021 Selenium Enriched Wheat Flour
T/XJZJXH NS10003.12-2023 "Xinjiang Quality" Featured product technical specification for wheat powder
T/XJLSXH 1101-2019 wheat flour for Nang
T/CGCC 37-2019 Wheat Flour Wet Products

Professional Standard - Agriculture

SB 131-1983 edible wheat starch
SB/T 10144-1993 self raising wheat flour
SB/T 10141-1993 Wheat flour for short biscuits
NY/T 421-2012 Green food - Wheat and wheat flour
SB/T 10145-1993 Wheat germ (germ flakes, germ flour)
SB/T 10137-1993 wheat flour for noodles
NY/T 421-2000 Green food - Wheat flour
SB/T 10143-1993 pastry flour
SB/T 10142-1993 wheat flour for cakes
SB/T 10138-1993 Wheat Flour for Dumplings
SB/T 10139-1993 Wheat Flour for Mantou
SB/T 10136-1993 wheat flour for bread

Professional Standard - Grain

LS/T 3207-1993 Wheat Flour for Cake
LS/T 3210-1993 Wheat Germ (Germ Slice and Germ Powder)
LS/T 3201-1993 Wheat Flour for Bread
LS/T 3206-1993 Wheat Flour for Sand Cake
LS/T 3208-1993 Wheat Flour for Pastry
LS/T 3204-1993 Wheat Flour for Steamed Bread
LS/T 3203-1993 Wheat Flour for Dumpling
LS/T 3202-1993 Wheat Flour for Noodle
LS/T 3209-1993 Self-fermented Wheat Flour

Hubei Provincial Standard of the People's Republic of China

DB42/T 229-2002 Refined flour
DB42/T 015-2002 wheat gluten

Inner Mongolia Provincial Standard of the People's Republic of China

DB15/T 1758-2019 "Hetao Wheat" Raw Grain and Wheat Flour

农业农村部

NY/T 421-2021 Green food-Wheat and wheat flour

工业和信息化部

QB/T 5298-2018 Oligopeptides powder of wheat

其他未分类

BJS 201602 Determination of thiourea in wheat flour
BJS 202003 Determination of kojic acid in wheat flour

Hainan Provincial Standard of the People's Republic of China

DB46/ 16-2000 Identification of stale stale wheat flour

GSO

GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour
GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
OS GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
OS GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
GSO 1864:2008 Couscous prepared from durum wheat
OS GSO 1864:2008 Couscous prepared from durum wheat
GSO ISO 15793:2014 Durum wheat semolinas -- Determination of the undersize fraction
GSO ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten
GSO 2431:2014 ATTA WHEAT FLUOR
BH GSO 2431:2015 ATTA WHEAT FLUOR
OS GSO 2431:2014 ATTA WHEAT FLUOR
OS GSO 1866:2008 Wheat, rye and respective flour
GSO 194-2:2000 METHODS OF TEST FOR ENRICHED AND ENRICHED TREATED WHEAT FLOUR
BH GSO ISO 16624:2023 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
GSO ISO 16624:2022 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
OS GSO 327:1994 Methods Of Test For Wheat Grins.
GSO 1866:2008 Wheat, rye and respective flour

Korean Agency for Technology and Standards (KATS)

KS H ISO 11050-2019 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 3093-2019 Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H 2012-2023 Wheat flours
KS H 2012-2018 Wheat flours
KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 11052-2019 Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content
KS H ISO 3093:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina-Determination of Falling Number according to Hagberg-Perten
KS H ISO 3093-2009(2019) Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H ISO 6645-2007 Wheat flour－Determination of dry gluten
KS H ISO 6645:2007 Wheat flour－Determination of dry gluten
KS H ISO 5531:2004 Wheat flour－Determination of wet gluten
KS H ISO 5531:2007 Wheat flour－Determination of wet gluten
KS H ISO 6645:2004 Wheat flour－Determination of dry gluten

Association Francaise de Normalisation

NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of the yellow pigment content
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
NF EN ISO 16624:2020 Soft wheat flour and durum wheat semolina - Determination of color by diffuse reflectance colorimetry
NF EN ISO 5530-1:2015 Soft wheat flours - Physical characteristics of doughs - Part 1: determination of water absorption and rheological characteristics using the farinograph
NF V03-764*NF EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF EN ISO 3093:2010 Soft wheats, ryes and their flours, durum wheats and their semolinas - Determination of the falling number according to Hagberg-Perten
NF V03-721*NF ISO 15793:2001 Durum wheat semolinas - Determination of the undersize fraction
NF V03-721:1994 Semolina {durum} wheat. Granulation of semolina.
NF V03-731*NF EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-731:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-703*NF EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten.
NF EN ISO 5530-2:2015 Soft wheat flours - Physical characteristics of doughs - Part 2: determination of rheological characteristics using the extensograph
NF V03-724:1994 {durum} wheat flour and semolina. Determination of yellow pigment content.
NF V03-717-1*NF EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1 : determination of water absorption and rheological properties using a farinograph
NF V03-717-1:1998 Wheat flour. Physical characteristics of doughs. Part 1 : determination of water absorption and rheological properties using a farinograph.
NF V03-724*NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content.
NF V03-703:1997 Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.

International Organization for Standardization (ISO)

ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 11050:2020 Wheat flour and durum wheat semolina — Determination of impurities of animal origin
ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 3093:2004/Cor 1:2008 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten; Technical Corrigendum 1
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
ISO 15793:2000 Durum wheat semolinas - Determination of the undersize fraction
ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
ISO 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
ISO 5531:1978 Wheat flour; Determination of wet gluten
ISO 6645:1981 Wheat flour; Determination of dry gluten

RU-GOST R

GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST 12307-1966 Macoroni durum wheat flour. Specifications
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
GOST R 53048-2008 Macaroni soft wheat flour. Specifications
GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST R 52668-2006 Macaroni durum wheat flour. Specifications
GOST 31463-2012 Macaroni durum wheat flour. Specifications
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST 34142-2017 Flour triticale. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST 26574-2017 Wheat bakery flour. Specifications
GOST 12306-1966 Macaroni soft glassy wheat flour. Specificatons

IX-FAO

CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour
CODEX STAN 178-1991(En) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 178-1991,Rev.1-1995(Ch) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 152-1995 Codex standard for wheat flour

British Standards Institution (BSI)

BS ISO 11050:2020 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

PT-IPQ

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content

SCC

SPC GB/T 14614-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Farinograph test (TEXT OF DOCUMENT IS IN CHINESE)
DANSK DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
DANSK DS/EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
11/30196958 DC BS ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph
NS-EN ISO 5530-1:2014 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
DIN EN ISO 3093 E:2009 Draft Document - Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO/FDIS 3093:2009); German version FprEN ISO 3093:2009
AENOR UNE 34400-6:1967 Test methods for wheat flour. Determination of gluten.
BS ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten
BS EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten
NS-EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
DANSK DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
AENOR UNE 34400-7:1967 Test methods for wheat flour. Determination of protein.
NS-EN ISO 11052:2006 Durum wheat flour and semolina — Determination of yellow pigment content (ISO 11052:1994)
NS-EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
AENOR UNE 34109:1981 Wheat flours. Determination of dry gluten.
AENOR UNE 34108:1981 Wheat flours. Determination of wet gluten.

CZ-CSN

CSN ON 56 0624-1967 Special Wheat Flour T 440 Quality Standard
CSN ON 56 0634-1963 Wheat flour starch T 790 quality standard
CSN 56 6103-1965 Wheat-starch
CSN 56 0628-1973 Semi-soft wheat ílour
CSN 56 0630-1973 Soft wheat flour
CSN ON 56 0629-1967 Wheat Semolina T 900 Quality Standard
CSN ON 56 0632-1963 Wheat flour bread T1050*5 quality standards

Danish Standards Foundation

DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

German Institute for Standardization

DIN EN ISO 5530-1:2015-03 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014 / Note: To be replaced by DIN EN ISO 5530-1 (2020-06).
DIN EN ISO 5530-1:2020-06 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020 / Note: Date of issue 2020-05-08*Intended...
DIN EN ISO 5530-1 E:2014-08 Physical properties of wheat flour dough Part 1: Determination of water absorption and rheological properties using farinometer (draft)
DIN EN ISO 11052:2006-11 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
DIN EN ISO 17715 E:2014-08 Wheat flour (draft)
DIN EN ISO 17715 E:2022-03 Wheat flour (draft)
DIN EN ISO 16624 E:2019-03 Determination of color of wheat flour and durum wheat semolina by diffuse reflectance colorimetry (draft)
DIN EN ISO 5530-1:2020 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
DIN EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DIN EN ISO 17718 E:2014-08 Whole wheat and wheat flour (draft)
DIN EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007
DIN EN ISO 3093:2010-05 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 16624:2020-06 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020); German version EN ISO 16624:2020
DIN EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014

Lithuanian Standards Office

LST EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
LST 1947-2004 Wheat meal
LST 1571-1999 Determination of wet gluten quantity and qality (Gluten Index ac. to Petren) of whole wheat meal and wheat flour (Triticum aestivum)
LST EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

Spanish Association for Standardization (UNE)

UNE-EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
UNE 34 400 Wheat flour
UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
UNE 34400-6:1967 TEST METHODS OF WHEAT FLOUR. GLUTEN DETERMINATION
UNE 34400-7:1967 TEST METHODS OF WHEAT FLOUR. PROTEIN DETERMINATION
UNE-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
UNE-EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
UNE 34108:1981 WHEAT FLOUR. DETERMINATION OF WET GLUTEN.
UNE 34109:1981 WHEAT FLOUR. DETERMINATION OF DRY GLUTEN.

VN-TCVN

TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph
TCVN 4359-2008 Wheat flour
TCVN 1874-1995 Wheat flour.Determination of wet gluten

European Committee for Standardization (CEN)

EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
FprEN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
FprEN ISO 5530-1:2021 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement

VE-FONDONORMA

NORVEN 13-23-1965 Wheat flour
NORVEN 13-25-1965 White bread made from wheat flour

RO-ASRO

SR 877-1996 Wheat flaour
SR 1225-1996 Wheat semolina

TR-TSE

TS 2283-1976 SEMOLINA

TH-TISI

TIS 373-1981 Standard for wheat flour: cake flour

CEN - European Committee for Standardization

EN ISO 3093:2007 Wheat@ rye and respective flours@ durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten

IN-BIS

IS 12516 Pt.1-1988 Method for determination of physical properties of dough made from wheat flour Part 1 Water absorption and rheological properties using a farinone analyzer