NS-EN ISO 5530-1:2026
Current
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 5530-1:2026)
Available format(s)
Hardcopy
Language(s)
English
Published date
22-01-2026
€96.39
Excluding VAT
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.
| Committee |
CEN/TC 338
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 5530-1:2026 | Identical |
| ISO 5530-1:2026 | Identical |
| ISO 12099:2017 | Animal feeding stuffs, cereals and milled cereal products — Guidelines for the application of near infrared spectrometry |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
Summarise
Important note : Users cannot be edited or removed once added to your Multi user PDF.