BS EN ISO 5530-1:2026
Current
The latest, up-to-date edition.
Wheat flour— Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
Hardcopy , PDF
English
20-01-2026
| Committee |
AW/4
|
| DocumentType |
Standard
|
| Pages |
0
|
| 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 5530-1:2026 | Equivalent |
| I.S. EN ISO 5530-1:2026 | Equivalent |
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