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ISO 5530-1:2025

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

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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International Organization for Standardization [iso]

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