Phone: (011) 7541-421, 3409-301, 3409-335, 6547-293, 3409-310
E-mail: Standards sales: prodaja@iss.rs Education: iss-edukacija@iss.rs Information about standards: infocentar@iss.rs
Stevana Brakusa 2, 11030 Beograd
Main menu

ISO 5530-1:2025

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Jan 15, 2025
95.99   Withdrawal of Standard   Jan 8, 2026

General information

95.99     Jan 8, 2026

ISO

ISO/TC 34/SC 4

International Standard

67.060  

English   French  

Buying

Withdrawn

Language in which you want to receive the document.

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WITHDRAWN
ISO 5530-1:2013

NOW

WITHDRAWN
ISO 5530-1:2025
95.99 Withdrawal of Standard
Jan 8, 2026

REVISED BY

PUBLISHED
ISO 5530-1:2026

National adoptions

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

60.60   Standard published

E034-4 more