ISO 5530-1:2026
International Standard
Current Edition
·
Approved on
08 January 2026
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 5530-1:2026 Files
English
39 Pages
Current Edition
BHD
84.1
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].
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
GSO 9:2022
Gulf Technical Regulation
Labeling of prepackaged food stuffs
BH GSO 9:2023
GSO 9:2022
Bahraini Technical Regulation
Labeling of prepackaged food stuffs
Recently Published
ISO 11124-1:2026
International Standard
Preparation of steel substrates before application of paints and related products — Specifications for metallic blast-cleaning abrasives — Part 1: General introduction and classification
ISO/TS 18671:2026
International Standard
Test methodologies for assessing the compatibility of wet wipes and moist toilet tissue with the wastewater collection and treatment systems, and appropriate labelling
ISO 28902-4:2026
International Standard
Air quality — Environmental meteorology — Part 4: Ground-based remote sensing of meteorological parameters by particle backscatter lidar
ISO 6868:2026
International Standard
Workplace air — Quantitative determination of quartz and cristobalite in bulk materials by X-ray powder diffraction methods