Moisture. Determination in bread. (NMKL 14, 1953 / 2012)


Bread is weighed, cut up in slices which are air-dried and then weighed again. The air-dried material is grounded, sieved and mixed. The moisture detention is determined in an aliquot portion by drying at 130 °C. This method is originally from 1953. The changes in this 2nd. edition of the method are editorial only. Moisture in Bread (NMKL 14)
  • Produkt ID: NMKL14
  • Copyright: NMKL
  • Edition: 2012, 2. ed.

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