International Standard
ISO 5530-1:2013
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
Reference number
ISO 5530-1:2013
Edition 3
2013-04
© ISO 2024
International Standard
Read sample
Published (Edition 3, 2013)

ISO 5530-1:2013

Format
Language
CHF 129
Convert Swiss francs (CHF) to your currency

Abstract

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.).

General information

  • Status
     : Published
    Publication date
     : 2013-04
    Stage
    : International Standard to be revised [90.92]
  • Edition
     : 3
    Number of pages
     : 26
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
  • RSS updates

Life cycle

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

  2. Store
  3. Standards catalogue
  4. ICS
  5. 67
  6. 67.060
  7. ISO 5530-1:2013