wheat flour properties

wheat flour properties, Total:79 items.

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

The Chinese standard classification for "wheat flour properties" includes: Grease and oil processing and products , Grain processing and products , Cereal crop and product .

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

GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
GB/T 17892-2024 High quality wheat
GB/T 8607-2024 Special wheat flour
GB/T 14614-2006 flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
GB/T 24853-2010 General pasting method for wheat or rye flour or starch—Using the rapid visco analyzer
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)

Group Standards of the People's Republic of China

T/BJAGS 0001-2022 Grain & oil products of Beijing - wheat flour
T/XJLSXH 1102-2020 Xinjiang Good Grain, Oil and Wheat Flour
T/ACLSCA 012-2024 "Miancheng Quality" Featured product technical specification for wheat powder
T/XJZJXH NS10003.12-2023 "Xinjiang Quality" Featured product technical specification for wheat powder
T/LFSA 005-2021 Wheat Flour for Flavored Pasta

GCC Standardization Organization

GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
GSO ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten
GSO ISO 15793:2014 Durum wheat semolinas -- Determination of the undersize fraction
BH GSO ISO 11052:2024 Durum wheat flour and semolina- Determination of yellow pigment content
GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
GSO 1864:2008 Couscous prepared from durum wheat

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour

The Directorate General of Specifications and Metrology (DGSM)

OS GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
OS GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
OS GSO 1864:2008 Couscous prepared from durum wheat

Korean Agency for Technology and Standards (KATS)

KS H ISO 11050-2019 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 3093-2019 Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H ISO 11050-2024 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin

Association Francaise de Normalisation

NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF EN ISO 16624:2020 Soft wheat flour and durum wheat semolina - Determination of color by diffuse reflectance colorimetry
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
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of the yellow pigment content
NF EN ISO 3093:2010 Soft wheats, ryes and their flours, durum wheats and their semolinas - Determination of the falling number according to Hagberg-Perten
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 V03-764*NF EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase

International Organization for Standardization (ISO)

ISO 11050:2020 Wheat flour and durum wheat semolina — Determination of impurities of animal origin
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 3093:2004/Cor 1:2008 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten; Technical Corrigendum 1
ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase

Ente Nazionale Italiano di Unificazione

UNI 10906:2001 Soft wheat flour - Determination of rheological properties using an extensograph
UNI EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
UNI 10387:1994 Semolina, soft and durum wheat flour, pasta. Determination of the total fibre content.
UNI 10871:2000 Soft wheat and flour - Determination of machinability - Routine method.

Food and Agriculture Organization of the United Nations (FAO)

CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour
CODEX STAN 178-1991(En) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 178-1991,Rev.1-1995(Ch) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour

Czech Standards Institute (UNMZ)

CSN ON 56 0624-1967 Special Wheat Flour T 440 Quality Standard
CSN ON 56 0634-1963 Wheat flour starch T 790 quality standard

Gosstandart of Russia

GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST 12307-1966 Macoroni durum wheat flour. Specifications
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
GOST R 53048-2008 Macaroni soft wheat flour. Specifications

British Standards Institution (BSI)

BS ISO 11050:2020 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase

Danish Standards Foundation

DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
DANSK DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
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
DANSK DS/ISO 5530-1:2025 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

Lithuanian Standards Office

LST EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)

Spanish Association for Standardization (UNE)

UNE-EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)

Portuguese Institute of Quality

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content

German Institute for Standardization

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 5530-1:2015-03 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 3093:2007-05 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
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 3093 E:2009 Draft Document - Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO/FDIS 3093:2009); German version FprEN ISO 3093:2009

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)
EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)

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

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)

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