ISO 5530-1:2025
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Hardcopy , PDF
English, French
15-01-2025
08-01-2026
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].
| Committee |
ISO/TC 34/SC 4
|
| DocumentType |
Standard
|
| Pages |
39
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| Supersedes |
| Standards | Relationship |
| DS/ISO 5530-1:2026 | Identical |
| DS/EN ISO 5530-1:2026 | Identical |
| I.S. EN ISO 5530-1:2025 | Equivalent |
| UNE-EN ISO 5530-1:2025 | Equivalent |
| DIN EN ISO 5530-1:2025-09 | Equivalent |
| BS EN ISO 5530-1:2025 | Equivalent |
| DS/ISO 5530-1:2025 | Identical |
| DS/EN ISO 5530-1:2025 | Identical |
| PN-EN ISO 5530-1:2025-07 | Identical |
| ÖNORM EN ISO 5530-1:2025 07 15 | Identical |
| NS-EN ISO 5530-1:2025 | Identical |
| NF EN ISO 5530-1:2025 | Identical |
| UNE-EN ISO 5530-1:2025 | Identical |
| SS-EN ISO 5530-1:2026 | Identical |
| SS-EN ISO 5530-1:2025 | Identical |
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