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.).
Status: PublishedPublication date: 2013-04
Edition: 3Number 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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A standard is reviewed every 5 years
Stage: 90.92 (To be revised)
Revised byUnder development
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