BS EN ISO 5530-1:2026 Wheat Flour — Physical Characteristics of Doughs

Discover the essential standard for understanding the physical characteristics of wheat flour doughs with the BS EN ISO 5530-1:2026. This comprehensive document is a must-have for professionals in the food industry, researchers, and quality assurance specialists who are dedicated to ensuring the highest quality in wheat flour products.

Overview

The BS EN ISO 5530-1:2026 standard provides a detailed methodology for determining the water absorption and rheological properties of wheat flour doughs using a farinograph. This standard is crucial for anyone involved in the production, testing, and quality control of wheat flour, as it offers a reliable and standardized approach to assessing dough characteristics.

Key Features

• Standard Number: BS EN ISO 5530-1:2026
• Pages: 46
• Release Date: January 20, 2026
• ISBN: 978 0 539 37937 2
• Status: Standard

Why This Standard is Important

Understanding the water absorption and rheological properties of doughs is critical for ensuring the quality and consistency of wheat flour products. The BS EN ISO 5530-1:2026 standard provides a scientifically validated method for these determinations, helping manufacturers and researchers to:

• Optimize flour formulations for specific baking applications.
• Ensure consistent product quality and performance.
• Meet regulatory and industry standards for flour quality.
• Enhance research and development efforts in new product development.

Comprehensive and Detailed

With 46 pages of in-depth information, this standard covers all aspects of using a farinograph to measure the physical characteristics of doughs. It includes detailed procedures, equipment specifications, and data interpretation guidelines, making it an invaluable resource for anyone involved in the analysis of wheat flour.

Who Should Use This Standard?

The BS EN ISO 5530-1:2026 is designed for a wide range of professionals, including:

• Food scientists and technologists
• Quality assurance and control personnel
• Research and development teams
• Baking industry professionals
• Regulatory compliance officers

Stay Ahead in the Industry

By adhering to the BS EN ISO 5530-1:2026 standard, you can ensure that your products meet the highest quality standards, giving you a competitive edge in the market. This standard not only helps in maintaining product consistency but also supports innovation and improvement in wheat flour products.

Conclusion

Invest in the BS EN ISO 5530-1:2026 standard to enhance your understanding and control of wheat flour dough characteristics. Whether you are involved in production, quality control, or research, this standard is an essential tool for achieving excellence in the food industry.

BS EN ISO 5530-1:2026

This standard BS EN ISO 5530-1:2026 Wheat flour — Physical characteristics of doughs is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products

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].