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SRPS ISO 5530-1:2013

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

May 31, 2013
95.99   Withdrawal of Standard   Feb 28, 2025

General information

95.99     Feb 28, 2025

ISS

E034-4

European Norm

67.060  

English  

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Scope

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.).

Life cycle

NOW

WITHDRAWN
SRPS ISO 5530-1:2013
95.99 Withdrawal of Standard
Feb 28, 2025

REVISED BY

PUBLISHED
SRPS EN ISO 5530-1 :2025

Related project

Adopted from EN ISO 5530-1:2014

Adopted from ISO 5530-1:2013

National regulations and standards

„Сл. гласник РС“, бр. 68/16
Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina