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BSI BS 4317-21:1999

Methods of test for cereals and pulses -- Determination of rheological properties of doughs using an extensograph
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BSI BS 4317-21:1999

Methods of test for cereals and pulses -- Determination of rheological properties of doughs using an extensograph

PUBLISH DATE 1999
BSI BS 4317-21:1999

This part of BS 4317 specifies a method, using an extensograph1), for determination of the stretching characteristics of a wheat flour dough.

The method is applicable to white and brown wheat flours.

Details of an interlaboratory trial on the repeatability and reproducibility of results gained using the method specified in this British Standard are given in annex A.

SDO BSI: British Standards Institution
Document Number 4317-21
Publication Date Dec. 15, 1999
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/4
Publish Date Document Id Type View
Dec. 15, 1999 BS 4317-21:1999 Revision
Aug. 31, 1989 BS 4317-21:1989 Revision