BS EN ISO 5530-1:2025

Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph | Status: Under review, Current

1 Scope 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].