BS EN ISO 5530-1:2026

This standard BS EN ISO 5530-1:2026 Wheat flour — Physical characteristics of doughs is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products

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].