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BS 4317-20:1999 | 15 Dec 1999 | BSI Knowledge
Standard
Withdrawn
BS 4317-20:1999
Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph
Published:
15 Dec 1999
•
Withdrawn:
27 Jan 2025
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Product Details
Descriptors
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
ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
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ISBN
0 580 33054 0
Publisher
BSI