BSI - BS 4317-21
Methods of Test for Cereals and Pulses - Part 21: Determination of Rheological Properties of Doughs Using an Extensograph
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| Organization: | BSI |
| Publication Date: | 15 December 1999 |
| Status: | active |
| Page Count: | 12 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
Document History
BS 4317-21
December 15, 1999
Methods of Test for Cereals and Pulses - Part 21: Determination of Rheological Properties of Doughs Using an Extensograph
A description is not available for this item.
August 31, 1989
Methods of Test for Cereals and Pulses Part 21: Determination of Rheological Properties of Doughs Using an Extensograph
Preparation and moulding of a test piece, then stretching it on an extensograph to produce curves related to the baking characteristics of the flour.
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