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Active standard | Published: 01/06/2026
ČSN EN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
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Detail information
Designation: ČSN EN ISO 5530-1
Publication date: 01/06/2026
Pages: 52
Country: Czech technical standard
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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.)
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