ISO 5530:2025
ISO 5530:2025 Wheat flour – Physical characteristics of doughs – Part 1: Determination of water absorption and rheological properties using a farinograph
CDN $336.00
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
4
Published Date
2025-01-15
Status
PUBLISHED
Pages
39
Language
English
Format
Secure PDF
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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].
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