Dough flour properties

Dough flour properties, Total:100 items.

The international standard classification for "Dough flour properties" includes: food products in general , Cereals, pulses and derived products .

The Chinese standard classification for "Dough flour properties" includes: Grease and oil processing and products , Grain processing and products , Cereal crop and forage crop in general .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

SPC GB/T 14615-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Extensograph test (TEXT OF DOCUMENT IS IN CHINESE)
GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
GB/T 14614-2006 flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
GB/T 37511-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Mixolab test
SPC GB/T 37511-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Mixolab test (TEXT OF DOCUMENT IS IN CHINESE)
GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
SPC GB/T 14614-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Farinograph test (TEXT OF DOCUMENT IS IN CHINESE)
GB/T 14615-2006 flour － Physical characteristics of doughs － Determination of rheological properties using an extensograph
GB/T 14614.4-2005 of rheological properties of dough using alveograph
GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test

Professional Standard - Agriculture

LS/T 6150-2024 Grain and oil inspection - Rheological properties of wheat flour dough - Kneading instrument method

Lithuanian Standards Office

LST ISO 5530-1:2004 Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph

Gosstandart of Russia

GOST R 51414-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a valorigraph
GOST R 51409-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
GOST R 51415-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph
GOST R 51404-1999 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
GOST 28795-1990 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an alveograph
GOST ISO 5530-2-2014 Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph
GOST ISO 5530-1-2013 Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using farinograf

British Standards Institution (BSI)

BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
20/30374677 DC BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs - Part 1. Determination of water absorption and rheological properties using a farinograph
BS 4317-20:1989 Methods of test for cereals and pulses-Determination of water absorption of flour and rheological properties of doughs using a farinograph
11/30196958 DC BS ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph
BS EN ISO 5530-1:2025 Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph
BS EN ISO 5530-2:2025 Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph
BS ISO 5530-4:2002 Wheat flour (Triticum aestivum L.). Physical characteristics of doughs-Determination of rheological properties using an alveograph
20/30374680 DC BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs - Part 2. Determination of rheological properties using an extensograph
BS 4317-20:1999 Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph
11/30217032 DC BS ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph
BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph

International Organization for Standardization (ISO)

ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
ISO 5530-2:2025 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 5530-4:2002 Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
ISO 5530-4:1991 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph
ISO 5530-1:2025 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 5530-4:1983 Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
ISO 5530-2:2020 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
ISO 5530-2:1997 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

German Institute for Standardization

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 / Note: To be replaced by DIN EN ISO 5530-1 (2020-06).
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 / Note: Date of issue 2020-05-08*Intended...
DIN EN ISO 5530-1 E:2014-08 Physical properties of wheat flour dough Part 1: Determination of water absorption and rheological properties using farinometer (draft)
DIN EN ISO 5530-1:2020 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
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)
DIN EN ISO 5530-1 E:2020-06 Draft Document - 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
DIN EN ISO 5530-1:2015 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
DIN EN ISO 5530-2:2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 / Note: Date of issue 2020-05-08*Intended as replacement for...
DIN EN ISO 5530-2:2015-03 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014 / Note: To be replaced by DIN EN ISO 5530-2 (2020-06).
DIN EN ISO 5530-2 E:2014-08 Physical properties of wheat flour dough Part 2: Determination of rheological properties using an extensometer (draft)
DIN EN ISO 5530-2:2025-09 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

European Committee for Standardization (CEN)

EN ISO 5530-1:2025 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)
FprEN ISO 5530-1:2021 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
FprEN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
prEN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025)
EN ISO 5530-2:2025 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)
EN ISO 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
FprEN ISO 5530-2 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)

Danish Standards Foundation

DANSK DS/EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DANSK DS/ISO 5530-1:2025 Wheat flour – Physical characteristics of doughs – Part 1: Determination of water absorption and rheological properties using a farinograph
DANSK DS/EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
DS/ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

COMMISSION FOR THE STANDARDS, METROLOGY AND QUALITY OF VIETNAM (STAMEQ)

TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph
TCVN 7848-2-2015 Wheat flour - Physical characteristics of doughs .Part 2:Determination of rheological properties using an extensograph

Ente Nazionale Italiano di Unificazione

UNI 10783:1999 Wheat flour - Determination of rheological properties using an alveograph
UNI EN ISO 5530-1:2025 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
UNI EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
UNI EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
UNI EN ISO 5530-2:2025 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph

Swedish Institute for Standards

SS-EN ISO 5530-1:2025 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2024, IDT)
SS-EN ISO 5530-2:2025 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2024, IDT)

Association Francaise de Normalisation

NF V03-717-1*NF EN ISO 5530-1:2025 Wheat flour - Physical characteristics of doughs - Part 1 : determination of water absorption and rheological properties using a farinograph
NF V03-717-1:1998 Wheat flour. Physical characteristics of doughs. Part 1 : determination of water absorption and rheological properties using a farinograph.
NF V03-717-1*NF EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1 : determination of water absorption and rheological properties using a farinograph
NF V03-717-2*NF EN ISO 5530-2:2025 Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using an extensograph
NF V03-717-2:1998 Wheat flour. Physical characteristics of doughs. Part 2 : determination of rheological properties using an extensograph.
NF V03-717-2*NF EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using a extensograph
NF V03-710:1992 Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.
NF V03-765:2020 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
NF V03-765:2009 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
NF EN ISO 5530-1:2015 Soft wheat flours - Physical characteristics of doughs - Part 1: determination of water absorption and rheological characteristics using the farinograph

Standards Norway

NS-EN ISO 5530-1:2014 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
NS-EN ISO 5530-2:2014 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

Spanish Association for Standardization (UNE)

UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
UNE-EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)

Asociación Española de Normalización (AENOR)

AENOR UNE-EN ISO 5530-1:2025 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)
AENOR UNE-EN ISO 5530-2:2025 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

Bureau of Indian Standards

IS 12516-4-1996 Method for Determination of Physical Characteristics of Doughs Made from Wheat Flour: Part 4 Rheological Properties Using an Alveograph
IS 12516-1-2017 Methods for Determination of Physical Characteristics of Doughs Made from Wheat Flour Part 1 Water Absorption and Rheological Properties Using a Farinograph (Second Revision)
IS 12516 Pt.1-1988 Method for determination of physical properties of dough made from wheat flour Part 1 Water absorption and rheological properties using a farinone analyzer

GCC Standardization Organization

GSO ISO 5530-2:2015 Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph
GSO ISO 5530-3:2015 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
OS GSO ISO 27971:2024 Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

The Directorate General of Specifications and Metrology (DGSM)

OS GSO ISO 5530-3:2015 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO ISO 5530-3:2016 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph

Others: Dough flour properties