Withdrawn
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.).
WITHDRAWN
ISO 5530-1:1997
WITHDRAWN
ISO 5530-1:2013
95.99
Withdrawal of Standard
Jan 15, 2025
PUBLISHED
ISO 5530-1:2025
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
95.99 Withdrawal of Standard
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
10.98 New project rejected