Reference number
ISO 5530-1:2013
© ISO 2024
International Standard
ISO 5530-1:2013
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Edition 3
2013-04
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Published (Edition 3, 2013)

ISO 5530-1:2013

Language
Format
CHF 129
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Abstract

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.).

General information

  • Status
     : Published
    Publication date
     : 2013-04
    Stage
    : International Standard to be revised [90.92]
  • Edition
     : 3
    Number of pages
     : 26
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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