BS 4317-22:1989 | British Standards

67.060 Cereals, pulses and derived products

Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph

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ISBN: 0580176444

Keywords:
Cereal food products, Cereal products, Reproducibility, Rheological properties, Food testing, Dough, Flour, Cereal flour, Mechanical testing, Test equipment, Specimen preparation, Cereals, Food products, Testing conditions, Water-absorption tests, Consistency (mechanical property), Wheat, PDF

Publication Date	29 Sep 1989
Product SKU	200224
ISBN	0580176444
BSI Code	BS 4317-22:1989
No. of pages	12
Publisher	British Standards Institution

Identical National Standard to:

ISO 5530-3:1988

BS 4317-22:1989 | British Standards

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