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      • ISO 5530-1:2025
      Codes & Standards - Purchase

      ISO 5530-1:2025

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

      SKU: iso_075566_176304 Published by ISO Publication Year 2025 4 Edition 39 pages

      Product Details

      • Overview
      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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      GST REG No R119441681
      QST REG No R1006017360

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