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].
PUBLISHED
ISO 5530-1:2025
PROJECT
ISO/FDIS 5530-1
50.20
Proof sent to secretariat or FDIS ballot initiated: 8 weeks
Sep 8, 2025
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025)
45.99 Dispatch of FV draft to CCMC
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