ISO 5530-1:2013 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 flour from wheat (Triticum aestivum L.).
WITHDRAWN
SRPS ISO 5530-1:2013
95.99
Withdrawal of Standard
Feb 28, 2025
PUBLISHED
SRPS EN ISO 5530-1 :2025