ISO 5530-1:2025
International Standard
Current Edition
·
Approved on
15 January 2025
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 5530-1:2025 Files
null Pages
Current Edition
ISO 5530-1:2025 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].
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
BH GSO 150-2:2015
GSO 150-2:2013
Bahraini Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
BH GSO 2055-1:2016
GSO 2055-1:2015
Bahraini Technical Regulation
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
Recently Published
ISO 17715:2025
International Standard
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 20537:2025
International Standard
Footwear — Identification of defects during visual inspection — Vocabulary
ISO 5530-2:2025
International Standard
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-1:2025
International Standard
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph