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

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

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1   Scope

This part of ISO 5530 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 flour from wheat (Triticum aestivum L.).

NOTE This part of ISO 5530 is based on ICC 115/1[1] and AACC Method 54-21.2.[2]