0 Items
My account
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

General information

90.92     Jul 3, 2025

ISO

ISO/TC 34/SC 4

International Standard

67.060  

English   French  

Buying

Published

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WITHDRAWN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

PUBLISHED
ISO 5530-1:2025
90.92 Standard to be revised
Jul 3, 2025

REVISED BY

PROJECT
ISO/FDIS 5530-1

National adoptions

SRPS EN ISO 5530-1 :2025  
ISS

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