January 2026: New Standard Advances Wheat Flour Dough Testing in Food Technology

The food technology sector saw an important advancement in January 2026 with the publication of one new international standard, ISO 5530-1:2026, for wheat flour quality assessment. Tailored for food scientists, quality assurance professionals, and operators in flour milling and bakery production, this edition standardizes the determination of water absorption and rheological properties of wheat doughs. These changes pave the way for more precise, reproducible, and internationally recognized measurement methods—critical for ensuring the consistency, performance, and safety of wheat flour products worldwide.

Overview / Introduction

Food technology is a dynamic field where precise measurement and reliable quality control are fundamental to product safety, consistency, and market competitiveness. Standards play a central role by providing agreed-upon methods, terminology, and procedures that align stakeholders—from small bakeries to global food producers.

The newly published standard covered in this article, ISO 5530-1:2026, updates procedures for assessing dough properties using a farinograph. For manufacturers, testing labs, auditors, and quality managers, it provides authoritative guidance on protocols that support product development, regulatory compliance, and supply chain reliability. This article will detail what’s changed, what’s required, and the essential information you need to navigate this update in food technology standards.

Detailed Standards Coverage

ISO 5530-1:2026 – Wheat Flour—Physical Characteristics of Doughs, Part 1

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Scope and Context

ISO 5530-1:2026 sets out standardized methods for analyzing wheat (Triticum aestivum L.) flour’s water absorption and the mixing behavior of doughs, utilizing a device known as a farinograph. The procedures within cover both experimental and commercial flours, relevant to suppliers, processors, independent laboratories, and research institutions alike.

This fifth edition replaces ISO 5530-1:2025 and brings minor revisions, such as adjusted reference values in farinogram-related data. The method now fully aligns with leading practices from ICC 115/1 and AACC Method 54-21.02, establishing a global baseline for evaluating dough properties critical in bread, pastries, and wheat-based foods.

Key Requirements & Technical Specifications

• Sampling & Moisture Content: The laboratory must use representative flour samples, undamaged during transport/storage. Initial moisture content must be determined (per ISO 712-1), ensuring accurate adjustment for dry basis calculations.

• Equipment: A calibrated farinograph (mechanical or electronic) with strict temperature and mixing control is mandatory. Water dosing systems and thermostats must maintain high precision.

• Testing Procedure: Two alternative, validated procedural routes:

  • Constant flour mass: Standardizes the amount of flour (e.g., 300g or 50g at 14% moisture), then water is incrementally added until a target dough consistency is reached.
  • Constant dough mass: Adjusts both flour and water quantities to achieve a constant dough mass, calculated via formulas based on water absorption values.

• Determinations: The primary measurement is water absorption—the precise volume of water required to yield a dough of 500 farinograph units (FU) consistency, accurate to 0.1 ml/100g flour. Additional required parameters include:

  • Dough development time (DDT)
  • Stability (tolerance to mixing)
  • Degree of softening
  • Farinograph quality number (FQN)

• Evaluation & Reporting: Average results from duplicate tests (consistency 480–520 FU) are reported. Explicit formulas and tabulated conversion factors account for sample moisture. Repeatability and reproducibility limits are provided, ensuring confidence in interlaboratory comparisons.

Compliance Requirements & Target Users

• Flour mills, food ingredient suppliers, commercial bakeries, testing labs, and regulatory agencies must implement these procedures when certifying wheat flour quality.
• Adoption is essential for supply chains requiring harmonized testing, export documentation, or when tendering in procurement and food production contracts.
• Any organization claiming compliance with global food safety and quality assurance requirements should align processes with ISO 5530-1:2026.

Practical Implications for Implementation

• Updated device calibration routines are necessary, especially for electronic farinographs.
• Staff must be retrained on using both constant-mass procedures, complete with new reference tables and equations.
• Test reports must adopt the new terminologies and accuracy requirements, especially for advanced parameters like FQN.
• Precision/accuracy enhancements bolster supplier auditing, production troubleshooting, and product development.

Notable Changes from Previous Version

• Fine-tuning of reference values and example types in the guidance (notably in Annex B).
• Closer technical alignment with ICC and AACC procedures.
• Expanded clarification on critical definitions and steps for digital/electronic instrumentation.

Key highlights:

• Unifies global flour and dough analysis around a harmonized, highly repeatable method.
• Mandates precision equipment setup and calibration, including temperature and mixing control.
• Provides industry-accepted criteria for quality control, procurement, and dispute resolution involving wheat flour properties.

Access the full standard: View ISO 5530-1:2026 on iTeh Standards

Industry Impact & Compliance

Introducing this updated standard will substantially impact businesses involved in the production, testing, and procurement of wheat flour and related foods. Its adoption:

• Strengthens Product Consistency: Bakeries and flour mills can now assure uniform performance across production locations and supply chains.
• Facilitates Regulatory Compliance: Internationally harmonized testing will help meet import/export regulations and third-party certification requirements.
• Reduces Risk of Product Failure: Testing under ISO 5530-1:2026 minimizes costly recalls or consumer complaints due to substandard dough properties.
• Supports Market Access: Certification and validated reports based on this standard ease entry into demanding food markets and assure customers of rigorously tested products.

Compliance Considerations & Timelines

• Organizations should schedule a transition period for staff retraining and equipment recalibration in early 2026.
• It is recommended to update SOPs, purchase revised testing software, and update supplier requirements to reflect new criteria outlined in ISO 5530-1:2026.
• Non-compliance may result in procurement rejection, loss of certifications, and challenges in regulatory audits.

Technical Insights

Across the food technology sector, the following technical requirements and best practices are reinforced by ISO 5530-1:2026:

• Equipment Calibration: Both mechanical and digital farinographs must be regularly checked for mixing speed, torque, temperature, and water dosing accuracy.
• Sample Preparation: Strict controls on sample storage, temperature, and representative selection remain critical (see ISO 24333 for sampling guidance).
• Precision and Reporting: Duplicate analysis and detailed recording maximize measurement reliability. Results should include not only water absorption but also key rheological parameters.
• Laboratory Proficiency: Training in precise operation and interpretation of farinograms, as well as in applying the updated mathematical formulas for calculation, is vital.
• Testing & Certification: Third-party accreditation may be required for commercial labs, while food manufacturers should implement verification routines for in-house testing.

Conclusion / Next Steps

The publication of ISO 5530-1:2026 marks a pivotal update for the food technology industry, especially for stakeholders working with wheat flour and cereal products. By harmonizing global testing practices and tightening technical requirements, it supports innovation, compliance, and competitive advantage throughout the value chain.

Key takeaways:

• Implement the new water absorption and dough rheology testing protocol to improve product quality and reliability.
• Update laboratory equipment, procedures, and staff training as soon as possible.
• Leverage the standard to streamline supplier audits, procurement agreements, and regulatory compliance.

Organizational Recommendations:

1. Obtain and review the full ISO 5530-1:2026 standard for detailed requirements and best practices.
2. Audit current QC protocols for alignment with the revised methods—prioritize calibration and data reporting updates.
3. Train or retrain laboratory and quality staff on the latest procedures and terminology.
4. Work with suppliers and partners to ensure harmonized analytical methods across your supply chain.

Stay updated with the latest international standards in food technology by visiting the iTeh Standards platform, your authoritative source for compliance and best practices.