Name: EN ISO 5530-1:2014
Brand: CEN

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

Published date

17-12-2014

Publisher

Comite Europeen de Normalisation

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

ISO 5530-1:2013 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 flour from wheat (Triticum aestivum L.).

Committee	CEN/TC 338
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
UNE-EN ISO 5530-1:2015	Identical
I.S. EN ISO 5530-1:2014	Identical
SS-EN ISO 5530-1:2014	Identical
ISO 5530-1:2013	Identical
NF EN ISO 5530-1 : 2015	Identical
DIN EN ISO 5530-1:2015-03	Identical
DIN EN ISO 5530-1 E : 2015	Identical
BS EN ISO 5530-1:2014	Identical
NS EN ISO 5530-1 : 2014	Identical
PN EN ISO 5530-1 : 2015	Identical
NBN EN ISO 5530-1 : 2015	Identical
UNI EN ISO 5530-1 : 2015	Identical
SN EN ISO 5530-1:2015	Identical
NEN EN ISO 5530-1 : 2015	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
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