ISO 5530-1:2013
For ISO 5530-1:2013, item title is Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph; status code is 9599; successor is ISO 5530-1:2025; withdrawn / published date is 2013-04-10, recorded from its source on 2026-08-05.
- Identifier
- ISO 5530-1:2013 verified
- Item title
- Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph verified
- Status code
- 9599 verified
- Successor
- ISO 5530-1:2025
- Withdrawn / published date
- 2013-04-10 verified
Verified
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What the source says
43417,IS,,ISO 5530-1:2013,Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption 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,2013-04-10,3,['67.060'],ISO/TC 34/SC 4,9599,[24556],[75566],"['en','fr']",26,"<p> ISO 5530-1:2013 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.</p><p>The method is applicable to experimen
— isopublicstorageprod.blob.core.windows.net, retrieved 2026-08-05
Source
- isopublicstorageprod.blob.core.windows.nethttps://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv