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Overview SIST EN ISO 5530-1:2026 specifies a standardized method for determining the water absorption and rheological properties of wheat flour doughs using a farinograph. Developed by CEN in collabo…
Overview EN ISO 5530-1:2026 specifies a standardized method for determining the water absorption and rheological properties of wheat flour doughs using a farinograph. Developed by CEN in collaboratio…
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 rheolo…
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 procedu…
Overview ISO 5530-1:2013 specifies a standardized laboratory method for assessing the physical behaviour of wheat (Triticum aestivum L.) flours during mixing. Using a farinograph, the standard define…
Overview ISO 5530-1:2026 is an internationally recognized standard developed by ISO, focusing on the evaluation of wheat flour's physical characteristics by determining its water absorption and rheol…
Overview ISO 5530-1:2025 - "Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph" specifies a laboratory method…