NA 057

DIN Standards Committee Food and Agricultural Products

Project

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021); German version FprEN ISO 5530-1:2021

Abstract

This part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behavior of doughs made from them by a constant flour mass procedure, or by a constant dough mass procedure.

Begin

2018-03-14

WI

00338078

Planned document number

DIN EN ISO 5530-1

Project number

05702104

Responsible national committee

NA 057-05-06 AA - Cereals and cereal products  

Responsible european committee

CEN/TC 338 - Cereal and cereal products  

Responsible international committee

ISO/TC 34/SC 4 - Cereals and pulses  

draft standard

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
2020-06
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previous edition(s)

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
2015-03

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Contact

Konstantina Döhring

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