BS 4317-22:1989

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Methods of test for cereals and pulses – Determination of water absorption of flour and rheological properties of doughs using a valorigraph

Published By	Publication Date	Number of Pages
BSI	1989	12

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Description

This part of ISO 5530 specifies a method, using a valorigraph¹⁾, for the determination of the water absorption of flours and the mixing behaviour of doughs made from them.

The method is applicable to flour from wheat (Triticum aestivum Linnaeus).

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.

Additional information

Status	Revision Underway
Pages	12
Publication Date	1989-09-29
ISBN	0 580 17644 4
Standard Number	BS 4317-22:1989, ISO 5530-3:1988
Title	Methods of test for cereals and pulses – Determination of water absorption of flour and rheological properties of doughs using a valorigraph
Identical National Standard Of	ISO 5530-3:1988
Descriptors	Cereal food products, Cereal products, Reproducibility, Rheological properties, Food testing, Dough, Flour, Cereal flour, Mechanical testing, Test equipment, Specimen preparation, Cereals, Food products, Testing conditions, Water-absorption tests, Consistency (mechanical property), Wheat
Publisher	BSI
Committee	AW/4
ICS Codes	67.060 - Cereals, pulses and derived products

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BS 4317-22:1989

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