EN ISO 5530-1:2026
Current
Current
The latest, up-to-date edition.
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)
Published date
14-01-2026
Publisher
Sorry this product is not available in your region.
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 ICC115/1[5] and AACC Method 54-21.02[6].
| Committee |
CEN/TC 338
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| BS EN ISO 5530-1:2026 | Equivalent |
| UNE-EN ISO 5530-1:2026 | Equivalent |
| I.S. EN ISO 5530-1:2026 | Equivalent |
| NF EN ISO 5530-1:2026 | Identical |
| NS-EN ISO 5530-1:2026 | Identical |
| UNE-EN ISO 5530-1:2026 | Identical |
Summarise
Sorry this product is not available in your region.