prSSH EN ISO 5530-1:2026

Miell gruri - Karakteristikat fizike të brumit - Pjesa 1: Përcaktimi i absorbimit të ujit dhe vetitë reilogjike duke përdorur farinografin (ISO 5530-1:2026)

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

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].