IS 12516 : Part 3 : 1988 Determination of physical characteristics of doughs made from wheat flour: Part 3 Water absorption and rheological properties using a valorigraph

1 Scope

1.1 This standard (Part 3) specifies a method, using avalorigraph for determination of water absorption of flours and themixing behaviour of doughs made from them.

2 References

IS 2 :1960Rules for rounding off numerical values

IS 1070 :1977Specification for water for general laboratoryuse

IS 5315 :1978Methods of sampling for milled cereals andpulses products

IS 4333 : Part 2 :1967 Methods of analysis for foodgrains:Part 2 Moisture