IS 12516 Pt.3-1988 Method for determination of physical properties of dough made from wheat flour Part 3 Water absorption and rheological properties using value charts
1.1 This standard (Part 3 ) specifies a method, using a valorigraph for determination of water absorption of flours and the mixing behaviour of doughs made from them.
1.2 This method is applicable to flour or meal from wheat ( Triticum aestivum Linnaeus).
IS 12516 Pt.3-1988 history
1989IS 12516 Pt.3-1988 Method for determination of physical properties of dough made from wheat flour Part 3 Water absorption and rheological properties using value charts