Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph
Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph
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What is ISO 5530-1 - Determination of rheological properties of wheat dough about?
ISO 5530 is an international standard on wheat flour that discusses the determination of water absorption and rheological properties using a farinograph to enhance the physical characteristics of wheat dough. ISO 5530-1 is the first part of the ISO 5530 series that 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 under ISO 5530-1 is applicable to experimental and commercial flour from wheat (Triticum aestivum L.).
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