DIN EN ISO 5530-1:2015-03
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
| Fecha de anulación: |
2025-09-01
Anulada
|
|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This part of ISO 5530 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. |
| Keywords: | Absorption|Agricultural products|Definitions|Determination|Dough|Flour|Food products|Pastes (food)|Physical properties|Rheological properties|Test performance|Testing|Water|Water absorption|Wheat|Wheat flour |
| ICS: | 67.060 - Cereales, leguminosas y productos derivados |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 5530-1:2014 Idéntica ISO 5530-1:2013 |
|
Reemplazo Normas |
Reemplaza a DIN EN ISO 5530-1:2014-08 Es reemplazada por DIN EN ISO 5530-1:2025-09 |
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