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ISO 5530-1:2025

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

Jan 15, 2025
95.99 Withdrawal of Standard   Jan 8, 2026

General information

95.99     Jan 8, 2026

ISO

ISO/TC 34/SC 4

International Standard

67.060  

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Scope

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].

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 5530-1:2013

NOW

WITHDRAWN
ISO 5530-1:2025
95.99 Withdrawal of Standard
Jan 8, 2026

REVISED BY

PUBLISHED
ISO 5530-1:2026