UNE-EN ISO 5530-1:2025
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 5530-1:2025)
Available format(s)
Hardcopy , PDF
Language(s)
English, Spanish, Castilian
Published date
01-10-2025
Publisher
€116.40
Excluding VAT
This part of ISO 5530 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.).NOTE This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2[2].
| Committee |
CTN 34/SC 9
|
| DocumentType |
Standard
|
| Pages |
47
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 5530-1:2025 | Identical |
| ISO 5530-1:2025 | Identical |
| I.S. EN ISO 5530-1:2025 | Equivalent |
| DIN EN ISO 5530-1:2025-09 | Equivalent |
| BS EN ISO 5530-1:2025 | Equivalent |
| EN ISO 5530-1:2025 | Equivalent |
| ISO 5530-1:2025 | Equivalent |
Summarise
Important note : Users cannot be edited or removed once added to your Multi user PDF.