EN ISO 5530-1:2014
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

Standard No.

EN ISO 5530-1:2014

Release Date

2014

Published By

European Committee for Standardization (CEN)

Latest

EN ISO 5530-1:2014

Replace

FprEN ISO 5530-1:2014

Scope

This part of ISO 5530 specifies a method for determining the water absorption of flours and the kneading behavior of doughs prepared using a constant flour mass process or a constant dough mass process using a farinograph. The process is suitable for experimental and commercial doughs made from wheat (Triticum aestivum L.). NOTE This part of ISO 5530 is based on ICC 115/1 and AACC Method 54-2.

EN ISO 5530-1:2014 Referenced Document

• ISO 712:2009 Cereals and cereal products - Determination of moisture content - Reference method

EN ISO 5530-1:2014 history

• 2014 EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph