BS 4317-21:1999

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

Published By	Publication Date	Number of Pages
BSI	1999	12

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Description

This part of BS 4317 specifies a method, using an extensograph¹⁾, for determination of the stretching characteristics of a wheat flour dough.

The method is applicable to white and brown wheat flours.

Details of an interlaboratory trial on the repeatability and reproducibility of results gained using the method specified in this British Standard are given in annex A.

Additional information

Status	Confirmed
Pages	12
Publication Date	1999-12-15
ISBN	0 580 33055 9
Standard Number	BS 4317-21:1999
Title	Methods of test for cereals and pulses – Determination of rheological properties of doughs using an extensograph
Replaces	BS 4317-21:1989
Descriptors	Cereals, Testing conditions, Reproducibility, Food products, Cereal products, Test specimens, Specimen preparation, Test equipment, Mechanical testing, Rheological properties, Food testing, Cereal flour, Dough, Pulses (crops)
Publisher	BSI
Committee	AW/4
ICS Codes	67.060 - Cereals, pulses and derived products

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BS 4317-21:1999

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