DIN EN ISO 5530-1:2020-06

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020

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Publisher	Deutsche Institut für Normung e.V. (DIN)
Publication Date	06/01/2020
Page Count	8
EAN	---
ISBN	---
Weight (in grams)	---

Replaces

DIN EN ISO 5530-1:2015-03

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

01/03/2015

Superseded , Has Draft

Historical

Previous versions

DIN EN ISO 5530-1:2025-11

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025); German and English version prEN ISO 5530-1:2025

01/11/2025

Active

Most Recent

DIN EN ISO 5530-1:2025-09

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025); German version EN ISO 5530-1:2025

01/09/2025

Active

Most Recent

DIN EN ISO 5530-1:2020-06

01/06/2020

Superseded

Historical

DIN EN ISO 5530-1:2015-03

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

01/03/2015

Superseded , Has Draft

Historical

DIN EN ISO 5530-1:2014-08

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version FprEN ISO 5530-1:2014

01/08/2014

Superseded

Historical

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