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
Hardcopy , PDF
English, French
15-01-2025
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].
| Committee |
ISO/TC 34/SC 4
|
| DocumentType |
Standard
|
| Pages |
39
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| 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 |
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