PRICES include / exclude VAT
Released: 2026-07-01
UNE EN ISO 5530-1:2026
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)
Harina de trigo. Características físicas de las masas. Parte 1: Determinación de la absorción de agua y propiedades reológicas utilizando un farinógrafo. (ISO 5530-1:2026).
Format
Availability
Price and currency
English PDF
Immediate download
Printable
128.12 USD
English Hardcopy
In stock
128.12 USD
Spanish PDF
Immediate download
Printable
128.12 USD
Spanish Hardcopy
In stock
128.12 USD
| Standard number: | UNE EN ISO 5530-1:2026 |
| Released: | 2026-07-01 |
| Status: | Standard |
| Pages (English): | 48 |
| Pages (Spanish): | 50 |
DESCRIPTION
UNE EN ISO 5530-1:2026
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].
Categories: