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BS 4317-22:1989
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BS 4317-22:1989
Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a valorigraphMore info
Measurement of the water absorbed to give a fixed consistency and the recording of the consistency of the dough as it develops and breaks down.
| Author | BSI |
|---|---|
| Editor | BSI |
| Document type | Standard |
| Format | File |
| Confirmation date | 1999-02-15 |
| EAN ISBN | 0 580 17644 4 |
| ICS | 67.060 : Cereals, pulses and derived products
|
| Number of pages | 12 |
| Cross references | ISO 5530-3:1988 |
| Year | 1980 |
| Country | United Kingdom |
| Keyword | BS 4317:Part 22:1989 |