ISO 5530-1:2013

Name: ISO 5530-1:2013
Brand: ISO
SKU: ISO 5530-1:2013
Price: 81.07 EUR
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Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph ISO 5530-1:2013

Publication date: Apr 10, 2013

95.99 Withdrawal of Standard Jan 15, 2025

General information

Current stage: 95.99 Withdrawal of Standard Jan 15, 2025

Originator: ISO

Owner: ISO/TC 34/SC 4 Cereals and pulses

Type: International Standard

ICS: 67.060 Cereals, pulses and derived products

Buying

Status: Withdrawn

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

PREVIOUSLY

WITHDRAWN
ISO 5530-1:1997

NOW

WITHDRAWN
ISO 5530-1:2013
95.99 Withdrawal of Standard
Jan 15, 2025

REVISED BY

WITHDRAWN
ISO 5530-1:2025