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BS 4317-27:1992 | 1 Apr 1992 | BSI Knowledge
Standard
Withdrawn
BS 4317-27:1992
Methods of test for cereals and pulses - Determination of rheological properties of doughs using an alveograph
Published:
1 Apr 1992
•
Withdrawn:
12 Sep 2002
Overview
Preview
References
History
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Product Details
Descriptors
Cereal flour
Specimen preparation
Dough
Bubbles
Test equipment
Food testing
Reproducibility
Flour
Pressure measurement (fluids)
Wheat
Rheological properties
Cereals
Swelling index
Deformation
Testing conditions
ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
Identical to:
ISO 5530-4:1991
ISBN
0 580 20660 2
Publisher
BSI