ISO 5530-1:2013
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Hardcopy , PDF
French, English
10-04-2013
09-04-2025
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 |
ISO/TC 34/SC 4
|
| DevelopmentNote |
Supersedes ISO/DIS 5530-1. (04/2013)
|
| DocumentType |
Standard
|
| Pages |
26
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| 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 |
| SS-EN ISO 5530-1:2014 | Identical |
| BIS IS 12516-1 : 2017 | Identical |
| BS EN ISO 5530-1:2014 | Identical |
| EN ISO 5530-1:2014 | Identical |
| DIN EN ISO 5530-1:2015-03 | Identical |
| DS EN ISO 5530-1 : 2015 | Identical |
| ONORM EN ISO 5530-1 : 2015 | Identical |
| BS 4317-20:1989 | Similar to |
| UNE-EN ISO 5530-1:2015 | Identical |
| NF ISO 5530-1 : 1998 | Identical |
| PN ISO 5530-1 : 1999 | Identical |
| DS ISO 5530-1 : 2013 | 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) |
| 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) |
| 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) |
| ONORM 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 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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