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BS 4317-22:1989
Methods of test for cereals and pulses Determination water absorption flour rheological properties doughs using a valorigraph
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Summary
Cereal food products;Cereal products;Reproducibility;Rheological properties;Food testing;Dough;Flour;Cereal flour;Mechanical testing;Test equipment;Specimen preparation;Cereals;Food products;Testing conditions;Water-absorption tests;Consistency (mechanical property);Wheat
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 09/29/1989 |
| Page Count | 12 |
| Themes | Wheat |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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