EN ISO 5530-1:2025

SLOVENSKI STANDARD
01-marec-2025
Nadomešča:
SIST EN ISO 5530-1:2015
Pšenična moka - Fizikalne značilnosti testa - 1. del: Ugotavljanje vpijanja vode in
reoloških lastnosti s farinografom (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)
Weizenmehl - Physikalische Eigenschaften von Teigen - Teil 1: Bestimmung der
Wasserabsorption und der rheologischen Eigenschaften mittels Farinograph (ISO 5530-
1:2025)
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1: Détermination
de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
(ISO 5530-1:2025)
Ta slovenski standard je istoveten z: EN ISO 5530-1:2025
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 5530-1
EUROPEAN STANDARD
NORME EUROPÉENNE
January 2025
EUROPÄISCHE NORM
ICS 67.060 Supersedes EN ISO 5530-1:2014
English Version
Wheat flour - Physical characteristics of doughs - Part 1:
Determination of water absorption and rheological
properties using a farinograph (ISO 5530-1:2025)
Farines de blé tendre - Caractéristiques physiques des Weizenmehl - Physikalische Eigenschaften von Teigen -
pâtes - Partie 1: Détermination de l'absorption d'eau et Teil 1: Bestimmung der Wasserabsorption und der
des caractéristiques rhéologiques au moyen du rheologischen Eigenschaften mittels Farinograph (ISO
farinographe (ISO 5530-1:2025) 5530-1:2025)
This European Standard was approved by CEN on 27 September 2021.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2025 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5530-1:2025 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 5530-1:2025) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the
secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by July 2025, and conflicting national standards shall be
withdrawn at the latest by July 2025.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 5530-1:2014.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 5530-1:2025 has been approved by CEN as EN ISO 5530-1:2025 without any
modification.
International
Standard
ISO 5530-1
Fourth edition
Wheat flour — Physical
2025-01
characteristics of doughs —
Part 1:
Determination of water absorption
and rheological properties using a
farinograph
Farines de blé tendre — Caractéristiques physiques des pâtes —
Partie 1: Détermination de l'absorption d'eau et des
caractéristiques rhéologiques au moyen du farinographe
Reference number
ISO 5530-1:2025(en) © ISO 2025

ISO 5530-1:2025(en)
© ISO 2025
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
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CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
ISO 5530-1:2025(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 3
5 Reagent . 3
6 Apparatus . 3
7 Sampling . 4
8 Procedure . 4
8.1 Determination of the moisture content of the flour .4
8.2 Preparation of the farinograph . .4
8.3 Test portion .5
8.3.1 General .5
8.3.2 Constant flour mass procedure .5
8.3.3 Constant dough mass procedure .7
8.4 Common rules of determination .8
9 Evaluation of the farinogram and calculation of the derived rheological characteristics . 9
9.1 General .9
9.2 Water absorption of flour .9
9.3 Characteristics relating to the consistency of dough.10
10 Precision .11
10.1 Interlaboratory tests .11
10.2 Repeatability .11
10.3 Reproducibility . . 12
10.4 Comparison of two groups of measurements in two laboratories . 12
11 Test report .13
Annex A (informative) Description of the farinograph . 14
Annex B (informative) Examples of farinogram types . 19
Annex C (informative) Results of interlaboratory test .25
Annex D (informative) Critical difference data .36
Bibliography .39

iii
ISO 5530-1:2025(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses, in collaboration with the European Committee for Standardization (CEN) Technical Committee
CEN/TC 338, Cereal and cereal products, in accordance with the Agreement on technical cooperation between
ISO and CEN (Vienna Agreement).
This fourth edition cancels and replaces the third edition (ISO 5530-1:2013), which has been technically
revised.
The main changes are as follows:
— a wheat flour interlaboratory test was performed in 2015 to evaluate the repeatability and reproducibility
of the test method specified in this document, and the results have been added as Annex C;
— more detailed procedure for electronic devices has been added.
A list of all parts in the ISO 5530 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
International Standard ISO 5530-1:2025(en)
Wheat flour — Physical characteristics of doughs —
Part 1:
Determination of water absorption and rheological
properties using a farinograph
1 Scope
This document specifies a method using a farinograph for the determination of the water absorption of
flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a
constant dough mass procedure.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
[5] [6]
NOTE This document is related to ICC 115/1 and AACC Method 54-21.02 .
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 712-1, Cereals and cereal products — Determination of moisture content — Part 1: Reference method
ISO 3696, Water for analytical laboratory use — Specification and test methods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
consistency
resistance of a dough to being mixed in specific conditions
Note 1 to entry: For the purposes of this document, consistency refers to the resistance of dough being mixed in a
farinograph under the conditions specified in the methodology.
Note 2 to entry: It is expressed in farinograph unit (FU) (3.2).
Note 3 to entry: Specific conditions include mixing conditions, temperature, hydration, etc.
3.2
farinograph unit
FU
arbitrary unit used for consistency (3.1) on the farinogram
Note 1 to entry: For the mathematical expression of FU, see 6.1.

ISO 5530-1:2025(en)
Note 2 to entry: It is also possible to define an FU as a torque expressed in Nm, measured in the axis of the mixer.
3.3
maximum consistency
consistency (3.1) measured at the end of the dough development time (3.5)
Note 1 to entry: For the mathematical expression of maximum consistency, see 9.3.
Note 2 to entry: It is expressed in farinograph unit (FU) (3.2).
Note 3 to entry: See 3.7.
3.4
water absorption of flour
W
a
volume of water required to produce a dough with a maximum consistency (3.3) of 500 farinograph unit (FU)
(3.2) under the specified operating conditions
Note 1 to entry: Water absorption is expressed in millilitres per 100 g of flour at 14 % (mass fraction) moisture content
to an accuracy of 0,1 ml.
Note 2 to entry: Water absorption can also be expressed in % (ml per 100 g).
3.5
dough development time
DDT
DEPRECATED: peak time
time from the beginning of the addition of water to the point on the curve immediately before the first sign
of the decrease of maximum consistency (3.3)
Note 1 to entry: In cases where two peaks are observed, use the second maximum to measure the DDT.
Note 2 to entry: See Figure 1 and 9.3.
Note 3 to entry: It is expressed in minutes to the nearest 0,1 min.
3.6
stability
difference in time between the point where the top part of the curve intercepts, for the first time, the line of
500 farinograph unit (FU) (3.2) and the last point where leaves this line
Note 1 to entry: This value measures the tolerance of the flour to mixing.
Note 2 to entry: When the maximum consistency (3.3) of a peak curve deviates from the (500 ± 20) FU line, the line of
this consistency should be used to read the interceptions (see also B.5.2).
Note 3 to entry: The stability is expressed in minutes, to an accuracy of 0,5 min.
3.7
degree of softening
difference between the height of the centre of the curve at the point where it begins to decline (dough
development time (3.5)) and the height of the centre of the curve 12 min after that point
Note 1 to entry: It is expressed in farinograph unit (FU) (3.2).
Note 2 to entry: In cases where two peaks appear, the second peak is considered to determine the degree of softening.
Note 3 to entry: The degree of softening should be expressed to the nearest 5 farinograph unit (FU).
[5]
Note 4 to entry: This definition is equivalent to ICC 155/1 .

ISO 5530-1:2025(en)
3.8
farinograph quality number
FQN
length along the time axis between the point of the addition of water and the point where the height of the
centre of the curve has decreased by 30 farinograph unit (FU) (3.2) compared to the height of the centre of
the curve at the dough development time (3.5)
Note 1 to entry: It is expressed in millimetres to an accuracy of 1 mm.
4 Principle
Measuring and recording, by means of a farinograph, the consistency of a dough as it is formed from flour
and water, as it is developed and as it changes with time.
NOTE The maximum consistency of the dough is adjusted to a fixed value by adapting the quantity of water
added. The correct water addition, which is called the “water absorption”, is used to obtain a complete mixing curve,
the various features of which are a guide to the rheological properties (strength) of the dough.
5 Reagent
Use only distilled or demineralized water or water conforming to grade 3 in accordance with ISO 3696.
6 Apparatus
The usual laboratory apparatus and, in particular, the following shall be used.
1)
6.1 Farinograph (see Annex A), with the following operating characteristics:
–1
— slow blade rotational frequency: (63 ± 2) min ; the ratio of the rotational frequencies of the mixing
blades shall be 1,50 ± 0,01;
— torque per FU:
— for a 300 g mixer: (9,8 ± 0,2) mN·m/FU [(100 ± 2) gf·cm/FU];
— for a 50 g mixer: (1,96 ± 0,04) mN·m/FU [(20 ± 0,4) gf·cm/FU];
— for chart recording devices: chart speed: (1,00 ± 0,03) cm/min;
— for electronic devices: chart speed is not applicable but time is measured.
6.2 Water dosing system, comprising:
a) for a 300 g mixer: a burette graduated from 135 ml to 225 ml in 0,2 ml divisions;
b) for a 50 g mixer: a burette graduated from 22,5 ml to 37,5 ml in 0,1 ml divisions;
c) an electronically driven water dosage system.
6.3 Thermostat, with circulating water for a constant temperature of (30 ± 0,2) °C.
6.4 Balance, capable of weighing to the nearest ±0,1 g.
6.5 Spatula, thin, made of a non-metallic material.
1) This document has been drawn up on the basis of the Brabender Farinograph. which is an example of a suitable
product available commercially. This information is given for the convenience of users of this document and does not
constitute an endorsement by ISO of this product. Equivalent products may be used if they can be shown to lead to the
same results.
ISO 5530-1:2025(en)
7 Sampling
Sampling is not part of the method specified in this document. A recommended sampling method is given in
[4]
ISO 24333 .
It is important that the laboratory receives a sample that is truly representative and that has not been
damaged or changed during transport and storage.
8 Procedure
8.1 Determination of the moisture content of the flour
Determine the water content of the flour using the method specified in ISO 712-1 or by near infrared
spectroscopy. The performance of the NIR should be demonstrated in accordance with ISO 12099 and reach
at least one standard error of prediction (SEP) ≤ 0,15 % determined over the entire scope of this document.
NOTE In comparison with ISO 712-1, the error of prediction for ISO 12099 is higher.
8.2 Preparation of the farinograph
NOTE Details of the electronic farinograph characteristics and procedure are given in Clause A.4.
8.2.1 Turn on the thermostat (6.3) of the farinograph and circulate the water until the required
temperature is reached prior to using the instrument. Before and during use, check the temperatures of:
— the thermostat;
— the mixing bowl of the farinograph in the hole provided for this purpose.
The temperature of the mixing bowl shall be (30 ± 0,2) °C.
The laboratory temperature should be between 20 °C and 30 °C.
8.2.2 For mechanical devices, uncouple the mixer from the driving shaft and adjust the position of the
counterweight(s) so as to obtain zero deflection of the pointer with the motor running at the specified
rotational frequency (see 6.1). Switch off the motor and then couple the mixer. For electronic devices, the
zero adjustment is programmed to be done automatically at the start of each measurement.
8.2.3 For mechanical devices, lubricate the mixer with a drop of water between the back-plate and each
of the blades. Check that the deflection of the pointer is within the range (0 ± 5) FU with the mixing blades
rotating at the specified rotational frequency in the empty, clean bowl. If the deflection exceeds 5 FU, clean
the mixer more thoroughly or eliminate other causes of friction. For electronic controlled devices, the
lubrication of the blades is done with silicon fat.
8.2.4 For mechanical devices, adjust the arm of the pen so as to obtain identical readings from the pointer
and the recording pen.
8.2.5 For mechanical devices, adjust the damper so that, with the motor running, the time required for
the pointer to go from 1 000 FU to 100 FU is (1,0 ± 0,2) s. This should result in a bandwidth of approximately
60 FU to 90 FU.
8.2.6 Fill the burette (6.2) with water at 30 °C. The time to flow from 0 ml to 225 ml (for a 300 g mixer) or
from 0 ml to 37,5 ml (for a 50 g mixer) shall be not more than 20 s. For electronic farinographs, the time for
the water flow by means of the dosing system is the same.

ISO 5530-1:2025(en)
8.3 Test portion
8.3.1 General
If necessary, bring the flour to a temperature of between 25 °C and 30 °C.
8.3.2 Constant flour mass procedure
Weigh (6.4), to the nearest 0,1 g, the equivalent of 300 g (for a 300 g mixer) or 50 g (for a 50 g mixer) of
flour having a moisture content of 14 % mass fraction. Let this mass, in grams, be m. See Table 1 for m as a
function of moisture content.
Place the test portion in the mixer. Cover the mixer and keep it covered until the end of mixing, except for
the shortest possible time when water has to be added and the dough scraped down. The temperature of the
measurement is defined in 8.2.1.
Table 1 — Mass of flour, in grams, equivalent to 300 g and 50 g at a moisture content of 14 % mass
fraction
Moisture content Mass, m, of flour (in g) equivalent to
% mass fraction 300 g 50 g
9,0 283,5 47,3
9,1 283,8 47,3
9,2 284,1 47,4
9,3 284,5 47,4
9,4 284,8 47,5
9,5 285,1 47,5
9,6 285,4 47,6
9,7 285,7 47,6
9,8 286,0 47,7
9,9 286,3 47,7
10,0 286,7 47,8
10,1 287,0 47,8
10,2 287,3 47,9
10,3 287,6 47,9
10,4 287,9 48,0
10,5 288,3 48,0
10,6 288,6 48,1
10,7 288,9 48,2
10,8 289,2 48,2
10,9 289,6 48,3
11,0 289,9 48,3
11,1 290,2 48,4
11,2 290,5 48,4
11,3 290,9 48,5
11,4 291,2 48,5
11,5 291,5 48,6
11,6 291,9 48,6
11,7 292,2 48,7
11,8 292,5 48,8
ISO 5530-1:2025(en)
TTaabblle 1 e 1 ((ccoonnttiinnueuedd))
Moisture content Mass, m, of flour (in g) equivalent to
% mass fraction 300 g 50 g
11,9 292,8 48,8
12,0 293,2 48,9
12,1 293,5 48,9
12,2 293,8 49,0
12,3 294,2 49,0
12,4 294,5 49,1
12,5 294,9 49,1
12,6 295,2 49,2
12,7 295,5 49,3
12,8 295,9 49,3
12,9 296,2 49,4
13,0 296,6 49,4
13,1 296,9 49,5
13,2 297,2 49,5
13,3 297,6 49,6
13,4 297,9 49,7
13,5 298,3 49,7
13,6 298,6 49,8
13,7 299,0 49,8
13,8 299,3 49,9
13,9 299,7 49,9
14,0 300,0 50,0
14,1 300,3 50,1
14,2 300,7 50,1
14,3 301,1 50,2
14,4 301,4 50,2
14,5 301,8 50,3
14,6 302,1 50,4
14,7 302,5 50,4
14,8 302,8 50,5
14,9 303,2 50,5
15,0 303,5 50,6
15,1 303,9 50,6
15,2 304,2 50,7
15,3 304,6 50,8
15,4 305,0 50,8
15,5 305,3 50,9
15,6 305,7 50,9
15,7 306,0 51,0
15,8 306,4 51,1
15,9 306,8 51,1
16,0 307,1 51,2
16,1 307,5 51,3
ISO 5530-1:2025(en)
TTaabblle 1 e 1 ((ccoonnttiinnueuedd))
Moisture content Mass, m, of flour (in g) equivalent to
% mass fraction 300 g 50 g
16,2 307,9 51,3
16,3 308,2 51,4
16,4 308,6 51,4
16,5 309,0 51,5
16,6 309,4 51,6
16,7 309,7 51,6
16,8 310,1 51,7
16,9 310,5 51,7
17,0 310,8 51,8
17,1 311,2 51,9
17,2 311,6 51,9
17,3 312,0 52,0
17,4 312,3 52,1
17,5 312,7 52,1
17,6 313,1 52,2
17,7 313,5 52,2
17,8 313,9 52,3
17,9 314,3 52,4
18,0 314,6 52,4
NOTE  The values in this table are calculated using the following formulae:
a)  for the mass, in grams, equivalent to 300 g at 14 % mass fraction mois-
ture content:
25 800
m =
100 −H
b)  for the mass, in grams, equivalent to 50 g at 14 % mass fraction moisture
content:
4 300
m =
100 −H
where H is the moisture content of the sample, as a percentage by mass.
Calculation example: Mass of flour to be added, e.g. having 13 % moisture:
m (13 %) = 300 g × (100 % – 14 %) / (100 % – 13 %) = 296,55 g
8.3.3 Constant dough mass procedure
Calculate the necessary mass of flour, m, in grams according to Formula (1):
C
m
m= (1)
100±W
a
where
C is a constant number, which is 48 000 using a large bowl (for a 300 g mixer) and 8 000 using a small
m
bowl (for a 50 g mixer);
W is the water absorption of flour, expressed in millilitres per 100 g of flour at 14 % (mass
a
fraction) moisture content (determined by 9.2).

ISO 5530-1:2025(en)
Calculate the necessary volume of water, V, in millilitres according to Formula (2):
VC=−m (2)
V
where C is a constant number, which is 480 using a large bowl and 80 using a small bowl.
V
Weigh (6.4), to the nearest 0,1 g the calculated mass, m, of flour and place the test portion in the bowl.
Fill the burette (6.2) with water at 30 °C. Start the mixer and recording mechanism and, 1 min later, add
the calculated volume of water to the flour. In this case, the maximum consistency of the dough will be
(500 ± 20) FU.
NOTE W is indicated in dependency of m, calculated by Formula (1) using the large or small bowl (in the water
a
[5]
absorption range from 54 % to 77 %) .
8.4 Common rules of determination
8.4.1 For the steps of the operation not specified in this document, follow the manufacturer’s instructions.
8.4.2 Mix at the specified rotational frequency for 1 min or slightly longer to allow the flour to reach the
temperature of the mixer. Start adding water from the burette into the right-hand front corner of the mixer
within 25 s, when a whole-minute line on the recorder paper passes by the pen.
In order to reduce the waiting time, the recorder paper can be moved forward during the mixing of the flour.
Do not move it backwards.
Add a volume of water close to that expected to produce a maximum consistency (see 9.2) of 500 FU. When
the dough forms, scrape down the sides of the bowl with the spatula (6.5) adding any adhering particles
to the dough, without stopping the mixer. If the consistency is too high, add a little more water to obtain a
maximum consistency of approximately 500 FU. Stop mixing and clean the mixer.
When using electronic devices, the measurement also starts after a mixing time of 1 min, but the starting
point on the diagram is independent from certain lines on the chart paper.
Depending on the flour quality and evaluations being made, e.g. when using very strong flours with a long
stability, it is possible that the measurement time has to be extended in order to record all the evaluation
points at least 12 min after the maximum consistency.
See also 8.4.3.
8.4.3 Carry out additional mixings as necessary until two mixings are available:
— in which the water addition has been completed within 25 s;
— the maximum consistencies of which are between 480 FU and 520 FU;
— the recording of which has been continued for sufficient time to calculate all reported terms of the selected
method, e.g. when using very strong flours with a long stability; it is possible that the measurement time
has to be extended in order to record all the evaluation points;
— based on the evaluation points of two valid curves, the average values have to be calculated.
Stop mixing and clean the mixer.

ISO 5530-1:2025(en)
9 Evaluation of the farinogram and calculation of the derived rheological
characteristics
9.1 General
From each sample, two determinations shall be carried out. Read directly or calculate the values of each
rheological characteristic to be determined from both farinograms. Express the results as the mean value
of the relevant data. Two curves to be averaged shall be within the range of 480 FU to 520 FU at their DDT.
NOTE To facilitate the calculations, a computer can be used. In that case, it would be necessary to modify the
farinograph by adding an electrical output for transferring the data to the computer.
9.2 Water absorption of flour
In order to obtain the water absorption of flour, first derive, from each of the mixings with maximum
consistencies of between 480 FU and 520 FU, the corrected volume, V , in millilitres, of water corresponding
c
to a maximum consistency of 500 FU, by means of Formulae (3) and (4):
a) for a 300 g mixer:
V = V + 0,096(C – 500) (3)
c
b) for a 50 g mixer:
V = V + 0,016(C – 500) (4)
c
where
V is the volume, in millilitres, of water added;
C is the maximum consistency, in FU (see Figure 1), given by:
CC+
C =
where
C is the maximum height of the upper contour of the curve, in FU;
C is the maximum height of the lower contour of the curve, in FU.
In the relatively infrequent case where two peaks are observed, use the height of the higher maximum.
Use for the calculation, the mean value of duplicate determinations of V , provided the difference between
c
them does not exceed 2,5 ml (for a 300 g mixer) or 0,5 ml (for a 50 g mixer) of water.
The water absorption of flour, W , expressed in millilitres per 100 g of flour at 14 % (mass fraction) moisture
a
content, is as given in Formulae (5) and (6):
— for a 300 g mixer:
WV=+m−300 ×0,333 (5)
()
ac
— for a 50 g mixer:
WV=+m−50 ×2 (6)
()
ac
ISO 5530-1:2025(en)
where
is the mean value of the duplicate determinations of the corrected volume, in millilitres, of water
V
c
corresponding to a maximum consistency of 500 FU;
m is the mass, in grams, of the test portion derived from Table 1.
Report the result to the nearest 0,1 ml per 100 g.
NOTE In cases of curves with two peaks where the first peak is higher than the second one, the second one is used
for the DDT and hence also for the water absorption (also see B.4.2)
9.3 Characteristics relating to the consistency of dough
Consistency is a continuously changing characteristic of dough, which is demonstrated on the farinogram.
Evaluation of the curve can be carried out in various ways. From the farinogram, the following characteristics
can be derived:
— water absorption of flour;
— DDT;
— stability;
— degree of softening;
— FQN.
With enclosed software, a computer can evaluate and document the most frequently required characteristics
listed above.
NOTE The FQN can be reported together with, or instead of, the stability and the degree of softening. Using
the FQN instead of the stability and the degree of softening shortens the total mixing time, especially in the case of
doughs from weaker flours. There is good correlation between the quality number and the stability and the degree of
softening.
A representative farinogram demonstrating the commonly measured characteristics of dough consistency
is shown in Figure 1. Examples of farinogram types are given in Annex B.

ISO 5530-1:2025(en)
Key
X min 1 stability
Y UF 2 DDT
3 degree of softening
Figure 1 — Representative farinogram
10 Precision
10.1 Interlaboratory tests
10.1.1 The precision of farinograph measurements (wheat flour with DDT up to 4 min) were extracted from
interlaboratory tests conducted between 1989 and 1990 by the Department of Cereals, Feed and Bakery
[8]
Technology (IGMB) of TNO Nutrition and Food Research (Netherlands) .
10.1.2 Interlaboratory tests were performed in 2015 by Cereal & Food Expertise on behalf of Brabender
using electronic devices with wheat flours with different DDTs (see Annex C).
10.2 Repeatability
The absolute difference between two independent single test results, obtained using the same method on
identical test material in the same laboratory by the same operator using the same equipment within a short
interval of time, will in no more than 5 % of cases be greater than the values given in Table 2. These data are
based on measurements with a 300 g mixing bowl.

ISO 5530-1:2025(en)
Table 2 — Repeatability data obtained by using a farinograph
Characteristic Repeatability
Water absorption (ml/100 g)
< 64,5 % water absorption 0,83
≥ 64,5 % water absorption 0,76
DDT (min) 0,342 3 X – 0,334 6
Stability (min) 0,061 2 X + 1,060 7
Degree of softening (FU) 19
FQN (mm) 16,83
NOTE  X is the arithmetic mean of the two determinations.
10.3 Reproducibility
Reproducibility is the absolute difference between two individual test results, obtained with the same
method on identical material tested in different laboratories by different operators using different
equipment. These data are based on measurements with a 300 g mixing bowl.
In practice, it is not appropriate to compare the results of two laboratories if the related test imposes
repeatability conditions. As shown in Table 3, the DDT, stability and FQN are related to the arithmetic mean
of the reproducibility. Therefore, the appropriate comparison tool for these characteristic values is the
critical difference as described in 10.4.
Table 3 — Reproducibility data obtained by using a farinograph
Characteristic Reproducibility
Water absorption (ml/100 g)
< 64,5 % water absorption 1,26
≥ 64,5 % water absorption 1,54
DDT (min) 0,447 3 X – 0,573 2
Stability (min) 0,146 2 X + 1,392 2
Degree of softening (FU) 27
FQN (mm) 0,065 4 X + 3,423 5
NOTE  X is the arithmetic mean of the two determinations.
10.4 Comparison of two groups of measurements in two laboratories
The critical difference (C ) between two averaged values each obtained in two different laboratories from
D
two test results under repeatability conditions is equal to Formula (7):
1 1
22 22
Cs=−28,(s 1−− ),=−28 ss05, (7)
D Rr Rr
2nn2
where
s is the standard deviation of repeatability;
r
s is the standard deviation of reproducibility;
R
n and n are the number of test results corresponding to each averaged value.
1 2
See the calculated values for the different levels of each parameter.
Data are shown in Annex D.
ISO 5530-1:2025(en)
11 Test report
The test report shall contain at least the following information:
a) all information necessary for the complete identification of the sample;
b) the sampling method used, if known;
c) the test method used, indicating the procedure (constant flour mass procedure or constant dough mass
procedure), with reference to this document, i.e. ISO 5530-1;
d) the apparatus used;
e) the size of the mixer used;
f) the type of flour;
g) all operating details not specified in this document, or regarded as optional, together with details of any
incidents that could have influenced the test result(s);
h) the test result(s) obtained;
i) if the repeatability has been checked, the final calculated result obtained;
j) the date of the test.
ISO 5530-1:2025(en)
Annex A
(informative)
Description of the farinograph
WARNING — The safety provisions installed by the manufacturer shall be used properly. These safety
provisions stop the drive if the mixer is not covered or if the front part is separated from the back
wall. With earlier instruments without these safety provisions, consider the following precautions:
— keep fingers and objects out of the running mixer;
— keep ties, sleeves, etc. away from the rotating driving shaft of the farinograph.
Be careful not to damage the paddles by reaching with the spatula into the running blades at the
beginning of the test or during the cleaning operation with the mixer coupled to the farinograph and
the motor running at low rotational speed.
For steps of the operation not specified in this document, follow the manufacturer’s instructions.
A.1 The main unit of the apparatus
A.1.1 The main unit of the apparatus consists of a water-jacketed mixer, which is a means for recording
the dough consistency in the form of farinograms. It is mounted on a heavy cast-iron base plate having four
levelling screws and consists of:
a) a detachable, water-jacketed mixer (see A.1.2);
b) an electric motor, driving the mixer (see A.1.3);
c) a gear and lever system, acting as a dynamometer to measure the torque on the driving shaft between
the gear and the mixer (see A.1.3);
d) in mechanical devices: a dash-pot to dampen the movements of the dynamometer (see A.1.3);
e) in mechanical devices: a scale, the pointer of which is actuated by movements of the dynamometer (see
A.1.3); in electronic devices, the signal is registered digitally;
f) in mechanical devices: a recorder, the pen of which is actuated by the movements of the dynamometer
(see A.1.4);
g) burettes (6.2), to measure the volume of water added to the flour;
h) an electronically driven water dosage system (6.2).
The parts of the farinograph are illustrated in Figure A.1.

ISO 5530-1:2025(en)
Key
1 back wall of mixer with mixing blades 7 scale head
2 remainder of mixer 8 pointer
3 housing of motor and gears 9 pen arm
4 ball-race bearings 10 recorder
5 levers 11 dash-pot damper
6 counterweight
Figure A.1 — Diagram of mechanical farinograph
A.1.2 The mixer is two-bladed and is designed to mix doughs from either 300 g or 50 g of flour. It is in
two parts:
a) a hollow back-plate, through which water from the thermostat circulates and, at the back, a gearbox
driving the two mixer blades that project forward through this back-plate;
b) the remainder of the mixer, i.e. two sides, front and bottom in one piece, through which water from the
thermostat circulates.
The two parts are held together by means of two bolts and wing nuts, and can be dismantled for cleaning.
The slower mixing blade is driven directly by the shaft from the gear. In recent (at the time of publication)
–1
farinographs, it rotates at a frequency of 63 min The faster mixing blade is geared, by cog-wheels, to rotate
at a frequency that is 1,5 times that of the slower blade.
Previous farinographs were made with rotational frequencies of the driving shaft, which differ from the
−1
standardized value of 63 min . The effect of the rotational frequency on the determination can be neglected
−1 −1
if it is within the range of 61 min to 65 min . If it is outside this range, approximately correct water
absorption can be obtained by substituting a consistency, C, for the standard consistency of 500 FU. The
value of C can be calculated from the actual rotational frequency, n, in reciprocal minutes,
...