DIN EN ISO 5530-1:2026-10

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph.

STANDARD published on 1.10.2026

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The information about the standard:

Designation standards: DIN EN ISO 5530-1:2026-10
Publication date standards: 1.10.2026
The number of pages: 46
Approximate weight : 138 g (0.30 lbs)
Country: German technical standard
Category: Technical standards DIN

Annotation of standard text DIN EN ISO 5530-1:2026-10 :

Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasseraufnahme und der rheologischen Eigenschaften mittels Farinograph.