Std

BS 4317-21:1989

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

standard by BSI Group , 08/31/1989

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About This Item

 

Full 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.

All current amendments available at time of purchase are included with the purchase of this document.
 

Product Details

Published:
08/31/1989
ISBN(s):
0580176452
Number of Pages:
14
File Size:
1 file
Product Code(s):
200081, 200081, 200081
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. BS 4317-21:1999


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

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

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