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ISO 5530-1:2026

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

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Kehtiv alates 08.01.2026
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Staatus
Kuupäev
Tüüp
Nimetus
08.01.2026
Põhitekst
15.01.2025
Põhitekst
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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