International Standard
ISO 5530-1:2025
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Reference number
ISO 5530-1:2025
Edition 4
2025-01
© ISO 2025
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Published (Edition 4, 2025)

ISO 5530-1:2025

Language
Format
CHF 177
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Abstract

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].

General information

  • Status
     : Published
    Publication date
     : 2025-01
    Stage
    : International Standard published [60.60]
  • Edition
     : 4
    Number of pages
     : 39
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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