ISO 5530-1:2026

Wheat flour — Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograph (Edition 5, 2026)

Abstract

his 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].

General information