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
SRPS EN ISO 5530-1 :2025
PROJECT
naSRPS EN ISO 5530-1:2025
45.99
Dispatch of FV draft to CCMC
Jul 9, 2025