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Indian Standard Details

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Basic Details
IS Number : IS 12516 (Part 3) : 1988
ISO 5530-3
Reviewed In : 2022
IS Title [Eng-Hn] : Method for determination of physical characteristics of doughs made from wheat flour: Part 3 water absorption and rheolog properties using a valorigraph
No of Revision : 0
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 24 ( Ready-to-eat foods and specialized products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Ready to eat foods
Sub Sub Group : Ready-to-eat Foods
Aspects: Methods of tests
Certification: None
Ministry :
Short Commom Man's Title: Method for Determination of Physical Characteristics of Doughs Made from Wheat Flour: Part 3 Water A
Itchs: N/A
Degree of Equivalence: Identical under dual numbering
Identical/Equivalent Standards:ISO 5530-3
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 12516 : Part 3 : 1988 :
SNo IS Number Title Technical Committee
1
IS 2 : 1960 Rules for Rounding off Numerical Values MSD 3
2
IS 1070 : 1992 Reagent grade water - Specification (Third Revision) CHD 13
3
IS 4333 : Part 2 : 2017 Methods of analysis for foodgrains: Part 2 determination of moisture content (Second Revision) FAD 16
International Standards Refered In IS 12516 : Part 3 : 1988
SNo International Standard Number
1 0 0 : 0 : 0 0
IS 12516 : Part 3 : 1988 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 12516 : Part 1 : 2017 Methods for determination of physical characteristics of doughs made from wheat flour: Part 1 water absorption and rheological properties using a farinograph (Second Revision) FAD 24
2 IS 12516 : Part 2 : 2017 Methods for determination of physical characteristics of doughs made from wheat flour: Part 2 rheological properties using an extensograph (Second Revision) FAD 24
3 IS 7463 : 2004 Wheat flour for use in bakery industry - Specification (Second Revision) FAD 16