BS 4317-21:1989

$86.31

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

Published By	Publication Date	Number of Pages
BSI	1989	14

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Description

Preparation and moulding of a test piece, then stretching it on an extensograph to produce curves related to the baking characteristics of the flour.

Additional information

Status	Withdrawn
Title	Methods of test for cereals and pulses – Determination of rheological properties of doughs using an extensograph
Publisher	BSI
Committee	AW/4
Pages	14
Publication Date	1989-08-31
Withdrawn Date	1999-12-15
Replaced By	BS 4317-21:1999
ISBN	0 580 17645 2
Standard Number	BS 4317-21:1989, ISO 5530-2:1988
Identical National Standard Of	ISO 5530-2:1988
Descriptors	Testing conditions, Test equipment, Dough, Specimen preparation, Wheat, Food products, Cereals, Reproducibility, Food testing, Rheological properties, Mechanical testing, Cereal products, Cereal flour
ICS Codes	67.060 - Cereals, pulses and derived products

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BS 4317-21:1989

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