Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025); German and English version prEN ISO 5530-1:2025
Abstract
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].
Begin
2025-07-09
WI
00338101
Planned document number
DIN EN ISO 5530-1
Project number
05702823
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/FDIS 5530-1:2025); German and English version prEN ISO 5530-1:2025
2025-11
Order from DIN Media
