ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
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| Organization: | ISO |
| Publication Date: | 15 April 2013 |
| Status: | active |
| Page Count: | 32 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
This part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behavior 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.).
NOTE This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2.[2]
Document History
July 1, 2021
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
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...
ISO 5530-1
April 15, 2013
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
This part of ISO 5530 specifies a method, using a farinograph, for the determination of the water absorption of flours and the mixing behavior of doughs made from them by a constant flour mass...
December 15, 1997
Wheat Flour - Physical Characteristics of Doughs - Part 1: Determination of Water Absorption and Rheological Properties Using a Farinograph
A description is not available for this item.
January 1, 1988
Wheat Flour - Physical Characteristics of Doughs - Part 1: Determination of Water Absorption and Rheological Properties Using a Farinograph
A description is not available for this item.