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DIN Standards Committee Food and Agricultural Products

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Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

Begin

2025-07-03

Planned document number

ISO/FDIS 5530-1

Responsible national committee

NA 057-05-06 AA - Cereals and cereal products  

Responsible international committee

ISO/TC 34/SC 4 - Cereals and pulses  

previous edition(s)

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
2025-01

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