DS/ISO 5530-1:2026
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Current
The latest, up-to-date edition.
Wheat flour – Physical properties of dough – Part 1: Determination of water absorption and rheological properties using a farinograph
Published date
19-01-2026
Publisher
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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.
| Committee |
ISO/TC 34
|
| DocumentType |
Standard
|
| PublisherName |
Danish Standards
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 5530-1:2025 | Identical |
| ISO 5725-1:2023 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 12099:2017 | Animal feeding stuffs, cereals and milled cereal products — Guidelines for the application of near infrared spectrometry |
| ISO 5725-2:2025 | Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
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