Hello. Sign In
Standards Store

BS 4317-22

89th Edition, September 29, 1989

Complete Document

Methods of Test for Cereals and Pulses Part 22: Determination of Water Absorption of Flour and Rheological Properties of Doughs Using a Valorigraph

Includes all amendments and changes through Reaffirmation Notice , 1993

Detail Summary

Active, Most Current

Additional Comments:
SAME AS ISO 5530-3
Price (USD)
Secure PDF
Single User
Add to Cart

Product Details:

  • Revision: 89th Edition, September 29, 1989
  • Published Date: January 1993
  • Status: Active, Most Current
  • Document Language: English
  • Published By: British Standards Institution (BSI)
  • Page Count: 12
  • ANSI Approved: No
  • DoD Adopted: No

Description / Abstract:

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.