BS 4317-21:1999 - Methods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph

BS 4317-21:1999

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

Status : Confirmed, Current   Published : December 1999

Format
PDF

Format
HARDCOPY






Standard NumberBS 4317-21:1999
TitleMethods of test for cereals and pulses. Determination of rheological properties of doughs using an extensograph
StatusConfirmed, Current
Publication Date15 December 1999
Confirm Date01 June 2016
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
ReplacesBS 4317-21:1989, ISO 5530-2:1988
Draft Superseded By95/502232 DC
DescriptorsFood products, Cereals, Cereal products, Cereal flour, Dough, Pulses (crops), Food testing, Rheological properties, Mechanical testing, Test specimens, Specimen preparation, Test equipment, Testing conditions, Reproducibility
ICS67.060
Title in FrenchMethodes d'essai des cereales et legumineuses. Determination des proprietes rhenologiques des pates a 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 33055 9
PublisherBSI
FormatA4
DeliveryYes
Pages12
File Size170.1 KB
Price£110.00


 Your basket
Your basket is empty

Multi-user access to over 3,500 medical device standards, regulations, expert commentaries and other documents


Tracked Changes

Understand the changes made to a standard with our new Tracked Changes version


Develop a PAS

Develop a fast-track standardization document in 9-12 months


BSOL

The faster, easier way to work with standards