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  • BS ISO 5530-4:2002

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    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    Wheat flour (Triticum aestivum L.). Physical characteristics of doughs Determination of rheological properties using an alveograph

    Available format(s):  Hardcopy, PDF

    Superseded date:  31-07-2008

    Language(s):  English

    Published date:  12-09-2002

    Publisher:  British Standards Institution

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

    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Principle
    4 Reagents
    5 Apparatus
    6 Sampling
    7 Procedure
       7.1 Preliminary checks
       7.2 Preliminary operations
       7.3 Dough mixing
       7.4 Preparation of test pieces
       7.5 Alveograph test
    8 Expression of results
       8.1 General
       8.2 Maximum pressure parameter, P
       8.3 Average abscissa at rupture, L
       8.4 Index of swelling, G
       8.5 Parameter of pressure at rupture, p
       8.6 Elasticity index, l[e]
       8.7 P/L ratio
       8.8 Deformation energy, W
       8.9 RCV4 Recorder/integrator or Alveolink
       8.10 Results
    9 Precision
       9.1 Interlaboratory test
       9.2 Repeatability limit, r
       9.3 Reproducibility limit, R
    10 Test report
    Annex A (informative) Calculated values of G
    Annex B (informative) Results of an interlaboratory test
    Bibliography

    Abstract - (Show below) - (Hide below)

    States a method, using an alveograph, for determining certain rheological properties of doughs obtained from "soft" or "hard" wheat flours (Triticum aestivum L.).

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

    Committee AW/4
    Development Note Supersedes BS 4317-27(1992) and 99/703036 DC. (09/2002)
    Document Type Standard
    Publisher British Standards Institution
    Status Superseded
    Superseded By
    Supersedes

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

    ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
    ISO 660:2009 Animal and vegetable fats and oils Determination of acid value and acidity
    ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
    ISO 712:2009 Cereals and cereal products — Determination of moisture content — Reference method
    ISO 13690:1999 Cereals, pulses and milled products Sampling of static batches
    ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
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