Superseded
Standard
Historical
BS 4317-20:1999
Methods of test for cereals and pulses Determination water absorption flour rheological properties doughs using a farinograph
Preview
Summary
Cereal flour;Food testing;Rheological properties;Flour;Softening;Water-absorption tests;Testing conditions;Cereals;Wheat;Food products;Consistency (mechanical property);Cereal food products;Test equipment;Specimen preparation;Dough;Cereal products;Reproducibility;Mixing
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 12/15/1999 |
| Cancellation Date | 01/27/2025 |
| Page Count | 12 |
| Themes | Mixing |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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