WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 1: DETERMINATION OF WATER ABSORPTION AND RHEOLOGICAL PROPERTIES USING A FARINOGRAPH (ISO 5530-1:2013)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2015

Publisher

German Institute for Standardisation (Deutsches Institut für Normung)

National foreword
National Annex NA (informative) - Bibliography
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagent
6 Apparatus
7 Sampling
8 Procedure
9 Evaluation of the farinogram and calculation
of the derived rheological characteristics
10 Precision
11 Test report
Annex A (informative) - Description of the farinograph
Annex B (informative) - Examples of farinograms
Annex C (informative) - Results of interlaboratory tests
Bibliography

Defines 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.

DevelopmentNote	THE 2020 DRAFT VERSION HAS RELEASED FOR THE STANDARD DIN EN ISO 5530-1
DocumentType	Standard
Pages	31
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Current

Standards	Relationship
ISO 5530-1:2013	Identical
EN ISO 5530-1:2014	Identical

DIN EN ISO 5530-2 E : 2015

WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
DIN EN ISO 712 E : 2010	CEREALS AND CEREAL PRODUCTS - DETERMINATION OF MOISTURE CONTENT - REFERENCE METHOD
ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 24333:2009	Cereals and cereal products — Sampling

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DIN EN ISO 5530-1 E : 2015

WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 1: DETERMINATION OF WATER ABSORPTION AND RHEOLOGICAL PROPERTIES USING A FARINOGRAPH (ISO 5530-1:2013)

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Abstract

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Standards Referencing This Book

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