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BS 4317-20:1989 | 29 Sep 1989 | BSI Knowledge
Standard
Withdrawn
BS 4317-20:1989
Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph
Published:
29 Sep 1989
•
Withdrawn:
15 Dec 1999
Overview
Preview
References
History
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Product Details
Descriptors
Specimen preparation
Dough
Cereal products
Testing conditions
Cereal food products
Test equipment
Cereals
Flour
Reproducibility
Food products
Cereal flour
Wheat
Rheological properties
Food testing
Consistency (mechanical property)
Water-absorption tests
Mixing
ICS Codes
67.060 Cereals, pulses and derived products
Committee
AW/4
International relationships
Identical to:
ISO 5530-1:1988
ISBN
0 580 17646 0
Publisher
BSI