# ISO 5530-1:2013 — Withdrawn and superseded ISO standards

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of water absorption and rheological properties using a farinograph; status code is 9599; successor is ISO 5530-1:2025; withdrawn / published date is 2013-04-10, recorded from its source on 2026-08-05.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: appears in the quote below)_
- **Item title:** Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph _(verified: appears in the quote below)_
- **Status code:** 9599 _(verified: appears in the quote below)_
- **Successor:** ISO 5530-1:2025
- **Withdrawn / published date:** 2013-04-10 _(verified: appears in the quote below)_

## 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

## Source

- https://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv

Last verified: 2026-08-05. Review by: 2027-02-01.
Part of [Withdrawn and superseded ISO standards](https://referencesource.org/iso-standard-supersessions/).