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ISO 5530-1:2025Withdrawn

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

This edition has been replaced by ISO 5530-1:2026.

Abstract / 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].

Life cycle

Replaces

ISO 5530-1:2013WithdrawnWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographInternational Standard · Published 10 Apr 2013 · ISO/TC 34/SC 4

Replaced by

ISO 5530-1:2026PublishedWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographInternational Standard · Published 8 Jan 2026 · ISO/TC 34/SC 4