Standard ISO standard · ISO 5530-1:2025

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

Status: Withdrawn

· Replaced by: ISO 5530-1:2026
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Standard ISO standard · ISO 5530-1:2025

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
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Scope
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].

Subjects

Cereals, pulses and derived products (67.060)


Buy this standard

Standard ISO standard · ISO 5530-1:2025

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Subscribe on standards - Read more Dölj
Price: 2 235 SEK
standard ikon pdf

PDF

Price: 2 235 SEK
standard ikon

Paper

Show more Show less

Product information

Language: English

Written by: ISO

International title:

Article no: STD-82093027

Edition: 4

Approved: 1/15/2025

No of pages: 39

Replaces: ISO 5530-1:2013

Replaced by: ISO 5530-1:2026