STN EN ISO 5530-1
| Name: | STN EN ISO 5530-1 |
| Validity: | Valid |
| Number of pages: | 48 |
| Language: |
EN
|
| Paper: | 18,90€ |
| Electronic version |
a) Only read (without ability to print and copy)
17,01€ b) Without ability to print, with ability to copy (printscreen) 18,90€ c) With ability to print and copy (printscreen) 24,57€ |
| Slovak title | Pšeničná múka. Fyzikálne charakteristiky ciest. Časť 1: Stanovenie absorpcie vody a reologických vlastností pomocou farinografu (ISO 5530-1: 2026) |
| English title | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026) |
| Release Date: | 01. 04. 2026 |
| Date of withdrawal: | |
| ICS: | 67.060 |
| Sorting character/National clasification code | 56 0610 |
| Level of incorporation: | idt ISO 5530-1:2026, idt EN ISO 5530-1:2026 |
| Official Journal | 03/26 |
| Amendments | |
| Replaced by: | |
| Repleces: | STN EN ISO 5530-1:2025-08 (56 0610) |
| Note in Official Journal: | |
| Subject of the standard: | 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]. |
| Preview: | Náhľad normy (PDF) |