Rheometer for measuring dough

Rheometer for measuring dough, Total:52 items.

The international standard classification for "Rheometer for measuring dough" includes: Cereals, pulses and derived products , food products in general .

The Chinese standard classification for "Rheometer for measuring dough" includes: Cereal crop and forage crop in general , Grain processing and products , Grease and oil processing and products .

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

GB/T 14614.4-2005 of rheological properties of dough using alveograph
GB/T 14614-2006 flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
GB/T 14615-2006 flour － Physical characteristics of doughs － Determination of rheological properties using an extensograph

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
GB/T 37511-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Mixolab test
GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test

未注明发布机构

DIN EN ISO 5530-2 E:2014-08 Physical properties of wheat flour dough Part 2: Determination of rheological properties using an extensometer (draft)

RU-GOST R

GOST 28795-1990 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an alveograph
GOST R 51415-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph
GOST R 51409-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
GOST R 51404-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
GOST ISO 5530-2-2014 Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph

SCC

BS 4317-27:1992 Methods of test for cereals and pulses-Determination of rheological properties of doughs using an alveograph
BS 4317-21:1989 Methods of test for cereals and pulses-Determination of rheological properties of doughs using an extensograph
BS ISO 5530-4:2002 Wheat flour (Triticum aestivum L.). Physical characteristics of doughs-Determination of rheological properties using an alveograph
DANSK DS/EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
BS 4317-20:1989 Methods of test for cereals and pulses-Determination of water absorption of flour and rheological properties of doughs using a farinograph
SPC GB/T 37511-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Mixolab test (TEXT OF DOCUMENT IS IN CHINESE)
NS-EN ISO 5530-2:2014 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
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 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
11/30217032 DC BS ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph
SPC GB/T 14615-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Extensograph test (TEXT OF DOCUMENT IS IN CHINESE)

International Organization for Standardization (ISO)

ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
ISO 5530-4:1991 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph
ISO 5530-4:1983 Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
ISO 5530-2:2020 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
ISO 5530-2:1997 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
ISO 5530-4:1991/Cor 1:1992 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph; technical corrigendum 1
ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Association Francaise de Normalisation

NF V03-710:1992 Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.
NF V03-717-2*NF EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using a extensograph

German Institute for Standardization

DIN EN ISO 5530-2:2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 / Note: Date of issue 2020-05-08*Intended as replacement for...
DIN EN ISO 5530-2:2015-03 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014 / Note: To be replaced by DIN EN ISO 5530-2 (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 5530-1:2015-03 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).

British Standards Institution (BSI)

BS 4317-22:1989 Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
20/30374680 DC BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs - Part 2. Determination of rheological properties using an extensograph
BS 4317-21:1999 Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph
BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
20/30374677 DC BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs - Part 1. Determination of water absorption and rheological properties using a farinograph
BS 4317-20:1999 Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph

Lithuanian Standards Office

LST ISO 5530-1:2004 Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph

American Society of Mechanical Engineers (ASME)

ASME MFC-18M-2001 Measurement of Fluid Flow Using Variable Area Meters

Danish Standards Foundation

DS/ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

VN-TCVN

TCVN 7848-2-2015 Wheat flour - Physical characteristics of doughs .Part 2:Determination of rheological properties using an extensograph

GSO

OS GSO ISO 5530-3:2015 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
BH GSO ISO 5530-3:2016 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
GSO ISO 5530-2:2015 Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph

AENOR

UNE-EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

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