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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
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| 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.