Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph.
STANDARD published on 29.9.1989
Designation standards: BS 4317-22:1989
Publication date standards: 29.9.1989
The number of pages: 12
Approximate weight : 36 g (0.08 lbs)
Country: British technical standard
Category: Technical standards BS
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. Status: Revision Underway