BS 4317-22 – Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
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.
Cross References: BS 3978 BS 4317:Part 3 BS 5333
Product Details
Published:
09/29/1989
ISBN(s):
0580176444
Number of Pages:
12
File Size:
1 file , 410 KB
Same As:
ISO 5530-3:1988
Product Code(s):
00200224, 00200224, 00200224
Note:
This product is unavailable in Ukraine, Russia, Belarus
