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prEN ISO 5530-1

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020)

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ISO/DIS 5530-1; prEN ISO 5530-1
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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].
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