BS EN ISO 5530-1:2025
Current
The latest, up-to-date edition.
Determination of water absorption and rheological properties using a farinographWheat flour. Physical characteristics of doughs
Hardcopy , PDF
English
27-01-2025
| Committee |
AW/4
|
| DocumentType |
Standard
|
| Pages |
46
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.). NOTE This document is related to ICC115/1[5] and AACC Method 54-21.02[6].
| Standards | Relationship |
| EN ISO 5530-1:2025 | Equivalent |
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