BSI BS 4317-20:1999

Withdrawn Revision

Methods of test for cereals and pulses -- Determination of water absorption of flour and rheological properties of doughs using a farinograph

Best Price Guarantee Dec 15, 1999 English 12 Pages

This Document Has Been Superseded

A newer publication replaces it: BSI BS EN ISO 5530-1

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BSI BS 4317-20:1999

Name: BSI 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
Brand: British Standards Institution
SKU: BSI BS 4317-20:1999
Price: 195.75 USD
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Methods of test for cereals and pulses -- Determination of water absorption of flour and rheological properties of doughs using a farinograph

PUBLISH DATE 1999

PAGES 12

BSI BS 4317-20:1999

This part of BS 4317 specifies a method, using a farinograph¹⁾, for determination of the water absorption of flours and the mixing behaviour of doughs made from these.

The method is applicable to white, brown and wholemeal wheat flours.

Details of an interlaboratory trial on the repeatability and reproducibility of results gained using the method specified in this British Standard are given in annex A.

¹⁾ This part of BS 4317 has been prepared based on work with the Brabender Farinograph. This information is given for the convenience of users of this part of BS 4317 and does not constitute an endorsement by BSI of this product.