DIN EN ISO 5530-1:2025-11
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025); German and English version prEN ISO 5530-1:2025 / Note: Date of issue 2025-09-26*Intended as replacement for DIN EN ISO 5530-1 (2025-09).
| Fecha edición: |
2025-11-01
En Vigor
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| Idiomas disponibles: | Alemán, Inglés |
| Resumen: | This document 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 flours from wheat (Triticum aestivum L.). NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6]. |
| 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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