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ISO 5530-1:2013

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

General information

90.92 Standard to be revised   Mar 7, 2018

ISO

ISO/TC 34/SC 4 Cereals and pulses

International Standard

67.060   Cereals, pulses and derived products

Buying

Published

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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

PREVIOUSLY

WITHDRAWN
ISO 5530-1:1997

NOW

PUBLISHED
ISO 5530-1:2013
90.92 Standard to be revised
Mar 7, 2018

REVISED BY

IN_DEVELOPMENT
ISO 5530-1