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  • BS 4317-21:1989

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    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph

    Available format(s):  Hardcopy, PDF

    Superseded date:  15-12-1999

    Language(s):  English

    Published date:  31-08-1989

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    National foreword
    Committees responsible
    Specification
    1 Scope
    2 Normative references
    3 Definition
    4 Principle
    5 Reagents
    6 Apparatus
    7 Sampling
    8 Procedure
    9 Expression of results
    10 Test report
    Annexes
    A Description of the extensograph
    B Precision
    Figures
    1 Representative extensogram showing the commonly
        measured indices
    2 Diagram of the stretching device and recorder of the
        extensograph

    Abstract - (Show below) - (Hide below)

    Preparation and moulding of a test piece, then stretching it on an extensograph to produce curves related to the baking characteristics of the flour.

    General Product Information - (Show below) - (Hide below)

    Committee AW/4
    Document Type Standard
    Publisher British Standards Institution
    Status Superseded
    Superseded By

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 2170:1980 Cereals and pulses Sampling of milled products
    ISO 712:2009 Cereals and cereal products — Determination of moisture content — Reference method
    ISO 5530-1:2013 Wheat flour Physical characteristics of doughs Part 1: Determination of water absorption and rheological properties using a farinograph
    ISO 5725:1986 Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
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