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>ISO Standards>ISO 5530-1:2025-Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
immediate downloadReleased: 2025
ISO 5530-1:2025-Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

ISO 5530-1:2025

ISO 5530-1:2025-Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

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Standard´s number:ISO 5530-1:2025
Pages:39
Edition:4
Released:2025
DESCRIPTION

ISO 5530-1:2025


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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