EN ISO 5530-1:2025
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 5530-1:2025)
22-01-2025
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].
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| DIN EN ISO 5530-1:2025-09 | Equivalent |
| BS EN ISO 5530-1:2025 | Equivalent |
| ÖNORM EN ISO 5530-1:2025 07 15 | Identical |
| I.S. EN ISO 5530-1:2025 | Equivalent |
| NS-EN ISO 5530-1:2025 | Identical |
| UNE-EN ISO 5530-1:2025 | Equivalent |
| DS/EN ISO 5530-1:2025 | Identical |
| NF EN ISO 5530-1:2025 | Identical |
| UNE-EN ISO 5530-1:2025 | Identical |
| PN-EN ISO 5530-1:2025-07 | Identical |
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