BS EN ISO 5530-1:2014

This standard BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products

This part of ISO 5530 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.).

NOTE This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2.[2]