DIN Standards Committee Food and Agricultural Products
DIN EN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-1:2013); Deutsche Fassung EN ISO 5530-1:2014
Document: references other documents
Document: referenced in other documents
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
Responsible european committee
CEN/TC 338 - Cereal and cereal products