ISO 5530-1:2013

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Publication date: 10 pri 2013

General information

Current stage: 90.92 Effective date: 7 mar 2018

Originator: ISO

Owner: ISO/TC 34/SC 4

Type: International Standard

ICS: 67.060

Gjuha: anglisht frëngjisht

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Statusi: Publikuar

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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

PREVIOUSLY

Revises
ISO 5530-1:1997

NOW

PUBLISHED
ISO 5530-1:2013
90.92 Standard to be revised
7 mar 2018

REVISED BY

IN_DEVELOPMENT
ISO 5530-1

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