NBN EN ISO 5530-1:2025

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)

ACTIVE

About this standard

Languages
English and French
Type
NBN
Standards committee
CEN/TC 338
Status
ACTIVE
Publication date
22 January 2025
ICS Code
67.060 (Cereals, pulses and derived products)
Withdrawn Date
Price
€ 166,00

About this training

Summary

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].