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BS EN ISO 5530-1:2026 | British Standards

Standards Shop | ICS 67 |  ICS 67.060

67.060 Cereals, pulses and derived products

Wheat flour — Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph

Wheat flour — Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph

BS EN ISO 5530-1:2026

Wheat flour — Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph


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ISBN: 9780539379372

Keywords:
Rheological properties, Cereal flour, Test equipment, Dough, Food testing, Wheat, Flour, PDF
Publication Date20 Jan 2026
Product SKU30530646
ISBN9780539379372
BSI CodeBS EN ISO 5530-1:2026
No. of pages46
ReplacesBS EN ISO 5530-1:2025
PublisherBritish Standards Institution
Identical National Standard to:
  • EN ISO 5530-1
  • ISO 5530-1




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