BS EN ISO 5530-1:2025 PDF

Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph

First page of standard BS EN ISO 5530-1:2025

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Title (English):

BS EN ISO 5530-1:2025

Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph

Document status:: Withdrawn
Format:: Electronic (PDF)
Publication date:: January 31, 2025
ICS:: 67.060
SKU:: BS EN ISO 5530-1:2025

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Abstract

1 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 ] .

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BS EN ISO 5530-1:2025 PDF

Abstract

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Abstract

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