NF EN ISO 5530-1
NF EN ISO 5530-1

NF EN ISO 5530-1

March 2015
Standard Cancelled

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

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.).

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Main informations

Collections

National standards and national normative documents

Publication date

March 2015

Number of pages

36 p.

Reference

NF EN ISO 5530-1

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-717-1

Print number

1

International kinship

ISO 5530-1:2013

European kinship

EN ISO 5530-1:2014
Sumary
Wheat flour - Physical characteristics of doughs - Part 1 : determination of water absorption and rheological properties using a farinograph

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.).

Replaced standards (1)
NF ISO 5530-1
NF ISO 5530-1
March 2005
Standard Cancelled
Wheat flour. Physical characteristics of doughs. Part 1 : determination of water absorption and rheological properties using a farinograph.

Standard replaced by (1)
NF EN ISO 5530-1
NF EN ISO 5530-1
February 2025
Standard Cancelled
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

Table of contents
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactif
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Mode opératoire
  • 9 Évaluation du farinogramme et calcul des caractéristiques rhéologiques obtenues
  • 10 Fidélité
  • 11 Rapport d'essai
  • Annexe A Description du farinographe
  • Annexe B Exemples de farinogrammes
  • Annexe C Résultats des essais interlaboratoires
  • Bibliographie
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