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SRPS EN ISO 5530-1 :2025

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)

Feb 28, 2025

General information

60.60     Feb 28, 2025

ISS

E034-4

European Norm

67.060  

English  

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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

WITHDRAWN
SRPS ISO 5530-1:2013

NOW

PUBLISHED
SRPS EN ISO 5530-1 :2025
60.60 Standard published
Feb 28, 2025

REVISED BY

PROJECT
prSRPS EN ISO 5530-1:2025

Related project

Adopted from EN ISO 5530-1:2025

Adopted from ISO 5530-1:2025