SS-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, IDT)
Available format(s)
Hardcopy
Language(s)
English
Published date
14-01-2026
Publisher
€268.58
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 |
ISO/TC 34
|
| DocumentType |
Standard
|
| Pages |
47
|
| PublisherName |
Standardiserings-Kommissionen I Sverige
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 5530-1:2025 | Identical |
| EN ISO 5530-1:2026 | Identical |
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