BS 4317-21:1989, ISO 5530-2:1988 - Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph

BS 4317-21:1989, ISO 5530-2:1988

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

Status : Withdrawn, Revised   Published : August 1989 Replaced By : BS 4317-21:1999

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Preparation and moulding of a test piece, then stretching it on an extensograph to produce curves related to the baking characteristics of the flour.




Standard NumberBS 4317-21:1989, ISO 5530-2:1988
TitleMethods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph
StatusWithdrawn, Revised
Publication Date31 August 1989
Confirm Date15 June 1993
Withdrawn Date15 December 1999
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Replaced ByBS 4317-21:1999
International RelationshipsISO 5530-2:1988
Draft Superseded By83/54854 DC
DescriptorsFood products, Cereals, Wheat, Cereal products, Cereal flour, Dough, Food testing, Rheological properties, Test equipment, Specimen preparation, Reproducibility, Mechanical testing, Testing conditions
ICS67.060
Title in FrenchMéthodes d'essai des céréales et légumineuses. Détermination des propriétés rhéologiques des pâtes à l'aide d'un extensographe
Title in GermanVerfahren zur Pruefung von Getreide und Huelsenfruechten Extensographische Bestimmung der rheologischen Eigenschaften von Teigen
CommitteeAW/4
ISBN0 580 17645 2
PublisherBSI
FormatA4
DeliveryNo
Pages14
File Size345.3 KB
Price£110.00


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