ISO 5530-1:2025 ✓ Most Recent

2927532

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

standard by International Organization for Standardization , 01/01/2025

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Full Description

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 ICC 115/1[5] and AACC Method 54-21.02[6]. See more

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Document History

  1. ISO 5530-1:2025

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    Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

    • Most Recent

  2. ISO 5530-1:2013


    Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

    • Historical Version

  3. ISO 5530-1:1997


    Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph

    • Historical Version

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Published:

01/01/2025

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1 file

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This product is restricted and cannot be purchased in the following countries Ukraine, Russia, Belarus