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>CSN Standards>46 AGRICULTURE>4615 Cereal products>CSN EN ISO 5530-1 - Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
Released: 01.06.2025
CSN EN ISO 5530-1 - Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

CSN EN ISO 5530-1

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

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Number of Standard:CSN EN ISO 5530-1
Category:461507
Pages:52
Released:01.06.2025
Catalog number:521216
DESCRIPTION

CSN EN ISO 5530-1

CSN EN ISO 5530-1 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.).
Original English text of CSN EN Standard.
The price of the Standard included all amendments and correcturs.
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