Sky Bear Technical Standards - Home
Search
×
FR

Placeholder headline

This is just a placeholder headline

B51-14 (R2019) – Boiler, pressure vessel, and pressure piping code

$

362

BUY NOW

ISO 5530-1:2026

ISO 5530-1:2026 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

CDN $349.00

This publication was last reviewed and confirmed in 2026.

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

SKU: 50456d1394f3 Categories: ,

Description

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].

Edition

5

Published Date

2026-06-19

Status

PUBLISHED

Pages

39

Language Detail Icon

English

Format Secure Icon

Secure PDF

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].

Previous Editions

Can’t find what you are looking for?

Please contact us at: