SR EN ISO 5530-1:2025

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

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].

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General information

Status : Valid
Approval date : 2/28/2025
Withdrawal date : 7/31/2026
Number of pages : 48
ICS : 67.060 Cereals, pulses and derived products
Technical Committee : 180 - Cereal and cereal products

Relations with other standards:

Replaces SR EN ISO 5530-1:2015
Replaced by SR EN ISO 5530-1:2026