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BS 4317-27:1992

BS 4317-27:1992

$102.76

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

Published By Publication Date Number of Pages
BSI 1992 18
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Status

Withdrawn
Title

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

BSI
Committee

AW/4
Pages

18
Publication Date

1992-04-01
Withdrawn Date

2002-09-12
Replaced By

BS ISO 5530-4:2002
ISBN

0 580 20660 2
Standard Number

BS 4317-27:1992, ISO 5530-4:1991
Identical National Standard Of

ISO 5530-4:1991
Descriptors

Cereal flour, Specimen preparation, Dough, Bubbles, Test equipment, Food testing, Reproducibility, Flour, Pressure measurement (fluids), Wheat, Rheological properties, Cereals, Swelling index, Deformation, Testing conditions
ICS Codes 67.060 - Cereals, pulses and derived products

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BS 4317-27:1992
$102.76