Standard

NS-EN ISO 5530-1:2026

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Omfang

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].

Dokumentinformasjon

  • Standard fra SN
  • Publisert:
  • Utgave: 2026-01
  • Versjon: 1
  • Varetype: NAT
  • ICS 67.060
  • National Committee CEN/TC 338

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