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Active standard | Published: 29/09/1989
BS 4317-22:1989
Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph.
Available languages: English
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Detail information
Designation: BS 4317-22:1989
Publication date: 29/09/1989
Pages: 12
Country: British technical standard
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You can buy at www.mystandards.bizAnotation
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 UnderwayPopular Publishers
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