EN ISO 5530-1:2014
Current
The latest, up-to-date edition.
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
17-12-2014
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagent
6 Apparatus
7 Sampling
8 Procedure
9 Evaluation of the farinogram and calculation of
the derived rheological characteristics
10 Precision
11 Test report
Annex A (informative) - Description of the farinograph
Annex B (informative) - Examples of farinograms
Annex C (informative) - Results of interlaboratory tests
Bibliography
ISO 5530-1:2013 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 flour from wheat (Triticum aestivum L.).
| Committee |
CEN/TC 338
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| UNE-EN ISO 5530-1:2015 | Identical |
| I.S. EN ISO 5530-1:2014 | Identical |
| SS-EN ISO 5530-1:2014 | Identical |
| ISO 5530-1:2013 | Identical |
| NF EN ISO 5530-1 : 2015 | Identical |
| DIN EN ISO 5530-1:2015-03 | Identical |
| BS EN ISO 5530-1:2014 | Identical |
| NS EN ISO 5530-1 : 2014 | Identical |
| PN EN ISO 5530-1 : 2015 | Identical |
| NBN EN ISO 5530-1 : 2015 | Identical |
| UNI EN ISO 5530-1 : 2015 | Identical |
| SN EN ISO 5530-1:2015 | Identical |
| NEN EN ISO 5530-1 : 2015 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 5725-2:1994 | 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 |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
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