BS 4317-21:1999
Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph

Standard No.

BS 4317-21:1999

Release Date

1999

Published By

British Standards Institution (BSI)

Status

Be replaced

Replace By

BS 4317-21:1999(2011)

Latest

BS 4317-21:1999(2011)

Replace

95/502232 DC-1995 BS 4317-21:1989

Scope

This part of BS 4317 specifies a method, using an extensograph, 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. note: 1) This part of BS 4317 has been prepared based on work with the Brabender Extensograph. This information is given for the convenience of users of this part of BS 4317 and does not constitute an endorsement by BSI of this product.

BS 4317-21:1999 history

• 0000 BS 4317-21:1999(2011)
• 1999 BS 4317-21:1999 Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph