EN ISO 5530-1:2025

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

Publication date: Mar 17, 2025

General information

Current stage: 99.60 Withdrawal effective Jan 14, 2026

Originator: CEN

Owner: CEN/TC 338 Cereal and cereal products

Type: European Norm

ICS: 67.060 Cereals, pulses and derived products

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Status: Withdrawn

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Languages: English

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Scope

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].

Life cycle

PREVIOUSLY

WITHDRAWN
EN ISO 5530-1:2014

NOW

WITHDRAWN
EN ISO 5530-1:2025
99.60 Withdrawal effective
Jan 14, 2026

REVISED BY

PUBLISHED
EN ISO 5530-1:2026