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 - 1989 EDITION - 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