Name: BS 4317-21:1989 PDF - PDF Standards Store
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BS 4317-21:1989

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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	1989	14

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Status	Withdrawn
Title	Methods of test for cereals and pulses – Determination of rheological properties of doughs using an extensograph
Publisher	BSI
Committee	AW/4
Pages	14
Publication Date	1989-08-31
Withdrawn Date	1999-12-15
Replaced By	BS 4317-21:1999
ISBN	0 580 17645 2
Standard Number	BS 4317-21:1989, ISO 5530-2:1988
Identical National Standard Of	ISO 5530-2:1988
Descriptors	Testing conditions, Test equipment, Dough, Specimen preparation, Wheat, Food products, Cereals, Reproducibility, Food testing, Rheological properties, Mechanical testing, Cereal products, Cereal flour
ICS Codes	67.060 - Cereals, pulses and derived products


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