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EVS-EN ISO 5530-1:2025

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)

General information

Valid from 03.02.2025
Base Documents
ISO 5530-1:2025; EN ISO 5530-1:2025
Directives or regulations
None

Standard history

Status
Date
Type
Name
03.02.2025
Main
04.02.2015
Main
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].

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