NF ISO 5530-1
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.

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Main informations

Collections

National standards and national normative documents

Publication date

March 2005

Release date

février 2015

Number of pages

17 p.

Reference

NF ISO 5530-1

ICS Codes

67.060   Cereals, pulses and derived products

Print number

1 - mars 2005

International kinship

ISO 5530-1:1997
Standard replaced by (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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