BS-4317-20 › Historical Revision Information
Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph

BS-4317-20 - 1989 EDITION - SUPERSEDED
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Methods of test for cereals and pulses

Keywords

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

To find similar documents by classification:

67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

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Document Number

BS 4317-20:1989

Revision Level

1989 EDITION

Status

Superseded

Publication Date

Jan. 1, 1989

Committee Number

AW/4