BSI BS 4317-21:1999

Withdrawn Revision
Methods of test for cereals and pulses -- Determination of rheological properties of doughs using an extensograph

Best Price Guarantee Dec 15, 1999 English 1 Pages

This Document Has Been Superseded

A newer publication replaces it: BSI BS EN ISO 5530-2


Sub Total (1 Item(s)) $ 0.00
Estimated Shipping $ 0.00
Total (Pre-Tax) $ 0.00

You own the digital copy of this edition

View in Library
or
British Standards Institution Logo

BSI BS 4317-21:1999

Methods of test for cereals and pulses -- Determination of rheological properties of doughs using an extensograph

PUBLISH DATE 1999
BSI BS 4317-21:1999

This part of BS 4317 specifies a method, using an extensograph1), for determination of the stretching characteristics of a wheat flour dough.

The method is applicable to *white and brown 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.

Loading...

Failed to load document history.

Publish Date Document Id Type View