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Homepage>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
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sklademVydáno: 1999-12-15
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

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Označení normy:BS 4317-20:1999
Počet stran:12
Vydáno:1999-12-15
ISBN:0 580 33054 0
Status:Standard
DESCRIPTION

BS 4317-20:1999


This standard BS 4317-20:1999 Methods of test for cereals and pulses is classified in these ICS categories:
  • 67.060 Cereals, pulses and derived products

This part of BS 4317 specifies a method, using a farinograph1), for determination of the water absorption of flours and the mixing behaviour of doughs made from these.

The method is applicable to white, brown and wholemeal wheat flours.

Details of an interlaboratory trial on the repeatability and reproducibility of results gained using the method specified in this British Standard are given in annex A.

1) This part of BS 4317 has been prepared based on work with the Brabender Farinograph. This information is given for the convenience of users of this part of BS 4317 and does not constitute an endorsement by BSI of this product.


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