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dnaSRPS EN ISO 5530-1:2026

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)

General information

50.99     Mar 23, 2026

ISS

E034-4

European Norm

67.060  

English  

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

PUBLISHED
SRPS EN ISO 5530-1 :2025

NOW

PROJECT
dnaSRPS EN ISO 5530-1:2026
50.99 FDIS or proof approved for publication
Mar 23, 2026

Related project

Adopted from EN ISO 5530-1:2026 IDENTICAL

Adopted from ISO 5530-1:2026 IDENTICAL