Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025); German version EN ISO 5530-1:2025

Standard [AVAILABLE PRE-PUBLICATION]

DIN EN ISO 5530-1:2025-09

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025); German version EN ISO 5530-1:2025

German title
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasseraufnahme und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-1:2025); Deutsche Fassung EN ISO 5530-1:2025
Publication date
2025-09
Original language
German
Pages
47

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Publication date
2025-09
Original language
German
Pages
47
DOI
https://dx.doi.org/10.31030/3280222

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Content

ICS

67.060

DOI

https://dx.doi.org/10.31030/3280222
Replacement amendments

This document replaces DIN EN ISO 5530-1:2015-03 .

And replaced by 2025-09 for:: DIN EN ISO 5530-1:2015-03 , DIN EN ISO 5530-1:2020-06 .

Document timeline
PRE-PUBLISHED
2025-09

Standard [AVAILABLE PRE-PUBLICATION]

DIN EN ISO 5530-1:2025-09
Drafts
2020-06 - 2025-09

Draft standard

DIN EN ISO 5530-1:2020-06
intended to be withdrawn
2015-03 - 2025-09

Standard

DIN EN ISO 5530-1:2015-03

Cooperation at DIN

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