Skip to main content
Back

ISO 5530-1:2025

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

General information

Valid from 15.01.2025
Directives or regulations
None

Standard history

Status
Date
Type
Name
15.01.2025
Main
10.04.2013
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].

Required fields are indicated with *

*
*
*
PDF
230.43 € incl tax
Paper
230.43 € incl tax
Standard monitoring