ISO 5530-1:2013
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
OVERVIEW
ISO 5530-1:2013 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 flour from wheat (Triticum aestivum L.).
COMMENTS
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PRODUCT DETAILS
| Status | Withdrawn - 06 Jan 2026 |
|---|---|
| Edition | 2013 |
| No. of Pages | 26 |
| ICS Classification | 67.060 Cereals, pulses and derived products |
| Committee | ISO/TC 34/SC 4 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |