Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
STANDARD published on 1.6.2025
Designation standards: ČSN EN ISO 5530-1
Classification mark: 461507
Catalog number: 521216
Publication date standards: 1.6.2025
Approximate weight : 180 g (0.40 lbs)
Country: Czech technical standard
Category: Technical standards ČSN
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.)