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ISO 5530-1:2026

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
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ISO 5530-1:2026

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

ISO 5530-1:2026

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].

SDO ISO: International Organization for Standardization
Document Number ISO 5530
Publication Date Not Available
Language en - English
Page Count 44
Revision Level
Supercedes
Committee ISO/TC 34/SC 4
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