Abstract
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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General information
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Status: PublishedPublication date: 2013-04Stage: International Standard to be revised [90.92]
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Edition: 3Number of pages: 26
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Technical Committee :ISO/TC 34/SC 4ICS :67.060
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Life cycle
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Previously
WithdrawnISO 5530-1:1997
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Now
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Revised by
Under developmentISO 5530-1
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