prEN ISO 5530-1
(Main)Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025)
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.).
NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO/FDIS 5530‑1:2025)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1: Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe (ISO/FDIS 5530-1:2025)
Le présent document spécifie une méthode de détermination, au moyen d’un farinographe, de l’absorption d’eau des farines et du comportement au pétrissage des pâtes obtenues à partir de ces farines, par un mode opératoire avec une masse constante de farine ou une masse constante de pâte.
La méthode est applicable aux farines expérimentales et commerciales de blé tendre (Triticum aestivum L.).
NOTE Le présent document est en rapport avec l’ICC 115/1[5] et la méthode 54-21.02 de l’AACC[6].
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in reoloških lastnosti s farinografom (ISO/FDIS 5530-1:2025)
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-november-2025
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in
reoloških lastnosti s farinografom (ISO/FDIS 5530-1:2025)
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water
absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der
Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO/FDIS
5530-1:2025)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1: Détermination
de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
(ISO/FDIS 5530-1:2025)
Ta slovenski standard je istoveten z: prEN ISO 5530-1
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
FINAL DRAFT
International
Standard
ISO/FDIS 5530-1
ISO/TC 34/SC 4
Wheat flour — Physical
Secretariat: SAC
characteristics of doughs —
Voting begins on:
Part 1:
2025-09-08
Determination of water absorption
and rheological properties using a
Voting terminates on:
farinograph
2025-12-01
Farines de blé tendre — Caractéristiques physiques des pâtes —
Partie 1: Détermination de l'absorption d'eau et des
caractéristiques rhéologiques au moyen du farinographe
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
ISO/CEN PARALLEL PROCESSING LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
ISO/FDIS 5530-1:2025(en) © ISO 2025
FINAL DRAFT
ISO/FDIS 5530-1:2025(en)
International
Standard
ISO/FDIS 5530-1
ISO/TC 34/SC 4
Wheat flour — Physical
Secretariat: SAC
characteristics of doughs —
Voting begins on:
Part 1:
Determination of water absorption
Voting terminates on:
and rheological properties using a
farinograph
Farines de blé tendre — Caractéristiques physiques des pâtes —
Partie 1: Détermination de l'absorption d'eau et des
caractéristiques rhéologiques au moyen du farinographe
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
© ISO 2025
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
ISO/CEN PARALLEL PROCESSING
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland Reference number
ISO/FDIS 5530-1:2025(en) © ISO 2025
ii
ISO/FDIS 5530-1:2025(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 3
5 Reagent . 3
6 Apparatus . 3
7 Sampling . 4
8 Procedure . 4
8.1 Determination of the moisture content of the flour .4
8.2 Preparation of the farinograph . .4
8.3 Test portion .5
8.3.1 General .5
8.3.2 Constant flour mass procedure .5
8.3.3 Constant dough mass procedure .7
8.4 Common rules of determination .8
9 Evaluation of the farinogram and calculation of the derived rheological characteristics . 9
9.1 General .9
9.2 Water absorption of flour .9
9.3 Characteristics relating to the consistency of dough.10
10 Precision .11
10.1 Interlaboratory tests .11
10.2 Repeatability .11
10.3 Reproducibility . . 12
10.4 Comparison of two groups of measurements in two laboratories . 12
11 Test report .13
Annex A (informative) Description of the farinograph . 14
Annex B (informative) Examples of farinogram types . 19
Annex C (informative) Results of interlaboratory test .25
Annex D (informative) Critical difference data .34
Bibliography .36
iii
ISO/FDIS 5530-1:2025(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses, in collaboration with the European Committee for Standardization (CEN) Technical Committee
CEN/TC 338, Cereal and cereal products, in accordance with the Agreement on technical cooperation between
ISO and CEN (Vienna Agreement).
This fifth edition cancels and replaces the fourth edition (ISO 5530-1:2025), of which it constitutes a minor
revision.
The changes are as follows:
— the values in B.5.1 have been modified.
A list of all parts in the ISO 5530 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
FINAL DRAFT International Standard ISO/FDIS 5530-1:2025(en)
Wheat flour — Physical characteristics of doughs —
Part 1:
Determination of water absorption and rheological
properties using a farinograph
1 Scope
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.).
[5] [6]
NOTE This document is related to ICC 115/1 and AACC Method 54-21.02 .
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 712-1, Cereals and cereal products — Determination of moisture content — Part 1: Reference method
ISO 3696, Water for analytical laboratory use — Specification and test methods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.