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EN ISO 5530-1:2014

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013) EN ISO 5530-1:2014

Publication date:   Feb 17, 2015

General information

99.60   Withdrawal effective   Jan 22, 2025

CEN

CEN/TC 338 Cereal and cereal products

European Norm

67.060   Cereals, pulses and derived products

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Scope

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.).

Life cycle

NOW

WITHDRAWN
EN ISO 5530-1:2014
99.60 Withdrawal effective
Jan 22, 2025

REVISED BY

WITHDRAWN
EN ISO 5530-1:2025

Relations

Adopted from ISO 5530-1:2013 IDENTICAL




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