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ISO 5530-1
M00000836
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ISO 5530-1 3rd Edition, April 15, 2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
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Description / Abstract:
This part of ISO 5530 specifies a method, using a farinograph,
for the determination of the water absorption of flours and the
mixing behavior 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.).
NOTE This part of ISO 5530 is based on ICC
115/1[1] and AACC Method
54-21.2.[2]