BS EN ISO 5530-1:2025 | 31 Jan 2025 | BSI Knowledge
Standard
Withdrawn
BS EN ISO 5530-1:2025
Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph
Published:
•
Withdrawn:
1 Scope
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].
BSI recommends this version of standard for organisations operating in or with the UK. The ISO edition is available here if required.