prEN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025)
Draft Public enquiryProject stage codes
1. Prioritetinių darbo temų pažymėjimas ir ekspertų skyrimas
2. Projektas
3. Viešoji apklausa
From 2025-09-26
till 2025-11-25
4. Closure of enquiry
5. Submission to Formal Vote
Organisation
CEN Europos standartizacijos komitetasICS
67.060 - Cereals, pulses and derived productsTechnical Committee
TK 15 Cereals, cereal products, bread and animal feeding stuffsForeignTC'S
CEN/TC 338Number of comments
0Comment start date
2025-09-26Scope
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].