SR EN ISO 5530-1:2015

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

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.).

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General information

Status : Withdrawn
Approval date : 5/29/2015
Withdrawal date : 7/31/2025
Number of pages : 36
ICS : 67.060 Cereals, pulses and derived products
Technical Committee : 180 - Cereal and cereal products

Relations with other standards:

Replaces SR ISO 5530-1:1999
Replaced by SR EN ISO 5530-1:2025