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ISO
ISO 5530-1:2013

ISO 5530-1:2013

Current

Current

The latest, up-to-date edition.

Wheat flour Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograph

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

French, English

Published date

10-04-2013

Publisher

International Organization for Standardization

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.).

DevelopmentNote
Supersedes ISO/DIS 5530-1. (04/2013)
DocumentType
Standard
Pages
26
PublisherName
International Organization for Standardization
Status
Current
Supersedes

BS 4317-21:1989 Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph
DIN EN ISO 5530-2:2015-03 WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)
UNE-EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
ISO 5530-2:2012 Wheat flour Physical characteristics of doughs Part 2: Determination of rheological properties using an extensograph
BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
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)
EN ISO 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
11/30217032 DC : 0 BS ISO 5530-2 - WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH
I.S. EN ISO 5530-2:2014 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
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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Hardcopy - French
PDF 1 User - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF 1 User - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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