BS-4317-22 › Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
BS-4317-22
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1989 EDITION
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CURRENT
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Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
Keywords
Wheat, Cereal food products, Cereals, Cereal products, Cereal flour, Flour, Test equipment, Dough, Consistency (mechanical property), Food testing, Food products, Water-absorption tests, Rheological properties, Mechanical testing, Specimen preparation, Testing conditions, Reproducibility
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 4317-22:1989
Revision Level
1989 EDITION
Status
Current
Publication Date
Sept. 29, 1989
Page Count
12
ISBN
0580176444
International Equivalent
ISO 5530-3:1988
Committee Number
AW/4