ISO 5530-1:2025
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
OVERVIEW
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].
COMMENTS
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PRODUCT DETAILS
| Status | Withdrawn - 08 Jan 2026 |
|---|---|
| Edition | 2025 |
| No. of Pages | 39 |
| 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 : 0 |