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

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

Status : Confirmed, Current   Published : December 1999

Format
PDF

Format
HARDCOPY






Standard NumberBS 4317-20:1999
TitleMethods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph
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 4317-20:1989, ISO 5530-1:1988
Draft Superseded By95/502231 DC
DescriptorsWheat, Cereal products, Flour, Cereal flour, Dough, Water-absorption tests, Rheological properties, Cereal food products, Cereals, Specimen preparation, Testing conditions, Test equipment, Reproducibility, Mixing, Consistency (mechanical property), Softening, Food products, Food testing
ICS67.060
Title in FrenchMethodes d'essai des cereales et legumineuses. Determination de l'absorption d'eau de la farine et des proprietes rhenologiques des pates a l'aide d'un farinographe
Title in GermanVerfahren zur Pruefung von Getreide und Huelsenfruechten. Bestimmung der Wasseraufnahme von Mehl und der rheologischen Eigenschaften von Teig unter Verwendung eines Farinographen
CommitteeAW/4
ISBN0 580 33054 0
PublisherBSI
FormatA4
DeliveryYes
Pages12
File Size175 KB
Price£110.00


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