ISO 5530-1:2013
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
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French, English
10-04-2013
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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.).
| DevelopmentNote |
Supersedes ISO/DIS 5530-1. (04/2013)
|
| DocumentType |
Standard
|
| Pages |
26
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| GOST ISO 5530-1 : 2013 | Identical |
| NF EN ISO 5530-1 : 2015 | Identical |
| NBN EN ISO 5530-1 : 2015 | Identical |
| NEN EN ISO 5530-1 : 2015 | Identical |
| NS EN ISO 5530-1 : 2014 | Identical |
| I.S. EN ISO 5530-1:2014 | Identical |
| PN EN ISO 5530-1 : 2015 | Identical |
| SN EN ISO 5530-1:2015 | Identical |
| UNI EN ISO 5530-1 : 2015 | Identical |
| SS-EN ISO 5530-1:2014 | Identical |
| BIS IS 12516-1 : 2017 | Identical |
| UNE-EN ISO 5530-1:2015 | Identical |
| BS EN ISO 5530-1:2014 | Identical |
| EN ISO 5530-1:2014 | Identical |
| DIN EN ISO 5530-1:2015-03 | Identical |
| BS 4317-20:1989 | Similar to |
| NF ISO 5530-1 : 1998 | Identical |
| PN ISO 5530-1 : 1999 | Identical |
| NEN ISO 5530-1 : 2013 | Identical |
| BS 4317-21:1989 | Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph |
| DIN EN ISO 5530-2:2015-03 | WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012) |
| UNE-EN ISO 5530-2:2015 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012) |
| ISO 5530-2:2012 | Wheat flour Physical characteristics of doughs Part 2: Determination of rheological properties using an extensograph |
| BS EN ISO 5530-2:2015 | Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph |
| EN ISO 5530-2:2014 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012) |
| 11/30217032 DC : 0 | BS ISO 5530-2 - WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH |
| I.S. EN ISO 5530-2:2014 | WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012) |
| 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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