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ISO 5530-1:2013Withdrawn

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Farines de blé tendre — Caractéristiques physiques des pâtes — Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe

Abstract / scope

ISO 5530-1:2013 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 flour from wheat (Triticum aestivum L.).

Life cycle

Replaces

ISO 5530-1:1997WithdrawnWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographInternational Standard · Published 4 Dec 1997 · ISO/TC 34/SC 4

Replaced by

ISO 5530-1:2025WithdrawnWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographInternational Standard · Published 15 Jan 2025 · ISO/TC 34/SC 4