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>BSI Standards >67 FOOD TECHNOLOGY>67.060 Cereals, pulses and derived products>BS 4317-21:1999 Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph
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immediate downloadReleased: 1999-12-15
BS 4317-21:1999 Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph

BS 4317-21:1999

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

CURRENCY
160.8 EUR
Standard number:BS 4317-21:1999
Pages:12
Released:1999-12-15
ISBN:0 580 33055 9
Status:Standard
DESCRIPTION

BS 4317-21:1999


This standard BS 4317-21:1999 Methods of test for cereals and pulses is classified in these ICS categories:
  • 67.060 Cereals, pulses and derived products

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.


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