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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

Standard Details

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.

General Information

Status : Revision Underway
Standard Type: Main
Document No: BS 4317-22:1989
Document Year: 1989
Pages: 12
  • Section Volume:
  • GBM37 Food Technology (GMB37)
  • ICS:
  • 67.060 Cereals, pulses and derived products

Life Cycle

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BS 4317-22:1989
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