Abstract

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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.).


General information 

  • Status
     : Published
    Publication date
     : 2013-04
  • Edition
     : 3
    Number of pages
     : 26
  • Technical Committee
     : ISO/TC 34/SC 4 Cereals and pulses
  • ICS
     :
    67.060 Cereals, pulses and derived products

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