EN ISO 5530-1:2025
Withdrawn
Withdrawn
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)
Published date
01-22-2025
Publisher
Withdrawn date
07-31-2025
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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].
| DocumentType |
Standard
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| PublisherName |
Comite Europeen de Normalisation
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| Status |
Withdrawn
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| Standards | Relationship |
| SS-EN ISO 5530-1:2025 | Identical |
| DIN EN ISO 5530-1:2025-09 | Equivalent |
| BS EN ISO 5530-1:2025 | Equivalent |
| I.S. EN ISO 5530-1:2025 | Equivalent |
| NS-EN ISO 5530-1:2025 | Identical |
| UNE-EN ISO 5530-1:2025 | Equivalent |
| NF EN ISO 5530-1:2025 | Identical |
| UNE-EN ISO 5530-1:2025 | Identical |
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