BS ISO 5530-4:2002 - Wheat flour (Triticum aestivum L.). Physical characteristics of doughs. Determination of rheological properties using an alveograph
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BS ISO 5530-4:2002

Wheat flour (Triticum aestivum L.). Physical characteristics of doughs. Determination of rheological properties using an alveograph

Status : Superseded, Withdrawn   Published : September 2002 Replaced By : BS EN ISO 27971:2008

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Standard NumberBS ISO 5530-4:2002
TitleWheat flour (Triticum aestivum L.). Physical characteristics of doughs. Determination of rheological properties using an alveograph
StatusSuperseded, Withdrawn
Publication Date12 September 2002
Withdrawn Date31 July 2008
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 EN ISO 27971:2008
ReplacesBS 4317-27:1992, ISO 5530-4:1991
International RelationshipsISO 5530-4:2002
DescriptorsFood testing, Dough, Wheat, Rheological properties, Flour, Test equipment, Cereal flour
ICS67.060
Title in FrenchFarines de ble tendre (Triticum aestivum L.). Caracteristiques physiques des pates. Determination des caracteristiques rheologiques au moyen de l'alveographe
Title in GermanWeizenmehl. Physikalische Eigenschaften von Teigen. Bestimmung der rheologischen Eigenschaften mit Hilfe eines Alveographen
CommitteeAW/4
ISBN0 580 40350 5
PublisherBSI
FormatA4
DeliveryNo
Pages34
File Size2.282 MB
Price£218.00


WITHDRAWN TITLE
*To ask about withdrawn titles contact the
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