BS 4317-20:1999

Committees responsible
      Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Procedure
7 Expression of results
Annex A (informative) Repeatability and
                      reproducibility
Figure 1 - Farinogram
Table A.1 - Repeatability: limits of result
            differences
Table A.2 - Reproduceibility: limits of results
            differences
Table A.3 - Water absorption
Table A.4 - Results of interlaboratory tests for
            water absorption
Table A.5 - Development time
Table A.6 - Results of interlaboratory tests for
            development time
Table A.7 - Stability
Table A.8 - Results of interlaboratory tests for
            stability
Table A.9 - Degree of softening
Table A.10 - Results of interlaboratory tests for
             degree of softening

Defines a procedure, using a farinograph for determining the water absorption of flours and the mixing behaviour of doughs. Applies to white, brown and wholemeal wheat flours.

This part of BS 4317 specifies a method, using a farinograph¹⁾, for determination of the water absorption of flours and the mixing behaviour of doughs made from these.

The method is applicable to white, brown and wholemeal 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.

¹⁾ This part of BS 4317 has been prepared based on work with the Brabender Farinograph. 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.