This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure.

The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).

NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02^[6].

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Published:

01/01/2025

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1 file , 3 Bytes

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