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ISO 5530-1:2013

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

Apr 10, 2013
95.99 Withdrawal of Standard   Jan 15, 2025

General information

95.99     Jan 15, 2025

ISO

ISO/TC 34/SC 4

International Standard

67.060  

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Scope

ISO 5530-1:2013 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 flour from wheat (Triticum aestivum L.).

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 5530-1:1997

NOW

WITHDRAWN
ISO 5530-1:2013
95.99 Withdrawal of Standard
Jan 15, 2025

REVISED BY

WITHDRAWN
ISO 5530-1:2025