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NA 057

DIN Standards Committee Food and Agricultural Products

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Standards [CURRENT]

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

Title (German)

Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasseraufnahme und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-1:2025)

Responsible national committee

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

Edition 2025-01

Original language English

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Terminology

DIN Standards Committee Food and Agricultural Products

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

Responsible national committee

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