BS-ISO-5530-4 › Wheat flour (Triticum aestivum L.). Physical characteristics of doughs

BS-ISO-5530-4 - 2002 EDITION - SUPERSEDED -- See the following: BS-EN-ISO-27971
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Wheat flour (Triticum aestivum L.). Physical characteristics of doughs

Keywords

Food testing;Dough;Wheat;Rheological properties;Flour;Test equipment;Cereal flour

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 ISO 5530-4:2002

Revision Level

2002 EDITION

Status

Superseded

Publication Date

Sept. 12, 2002

Replaces

BS 4317-27:1992

Replaced By

BS EN ISO 27971:2008

Page Count

34

ISBN

0580403505

International Equivalent

ISO 5530-4:2002

Committee Number

AW/4