ISO 5530-1:2026
International Standard
Current Edition
·
Approved on
08 January 2026
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 5530-1:2026 Files
English
39 Pages
Current Edition
OMR
85.97
ISO 5530-1:2026 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].
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