prBAS EN ISO 5530-1:2026
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
General information
Status:Project
Number of pages:42
Adoption method:Proglašavanje
Language:engleski
Edition:2.
Realization date:31.10.2025
Forseen date for next stage code:13.11.2025
Technical committee:BAS/TC 43, Food
ICS:
67.060, Cereals, pulses and derived products
Abstract
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].
Lifecycle
...
Original document and degree of correspondence
EN ISO 5530-1:2025, identical
ISO 5530-1:2025, identical
Relation to BAS standards
Work material
Only members of the technical committee have access to work material. If you are a members of this technical committee you need to login to view the documents. Login