GOST R 51415-1999
Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph

Standard No.

GOST R 51415-1999

Release Date

1999

Published By

RU-GOST R

Latest

GOST R 51415-1999

Scope

This standard specifies a method for determining the rheological properties of dough (maximum excess pressure P, inflation index

GOST R 51415-1999 history

• 1999 GOST R 51415-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph