BS 4317-21:1999

Committees responsible
      Foreword
1 Scope
2 Normative references
3 Definitions
4 Principle
5 Reagents
6 Apparatus
7 Procedure
8 Expression of results
Annex A (informative) Repeatability and
                      reproducibility
Table A.1 - Repeatability: limits of result
            differences
Table A.2 - Reproduceability: limits of result
            differences
Table A.3 - Resistance after 45 min
Table A.4 - Results of interlaboratory tests for
            resistance after 45 min
Table A.5 - Extensibility after 45 min
Table A.6 - Results of interlaboratory tests for
            extensibility after 45 min
Table A.7 - Resistance after 90 min
Table A.8 - Results of interlaboratory tests for
            resistance after 90 min
Table A.9 - Extensibility after 90 min
Table A.10 - Results of interlaboratory tests for
             extensibility after 90 min
Table A.11 - Resistance after 135 min
Table A.12 - Results of interlaboratory tests for
             resistance after 135 min
Table A.13 - Extensibility after 135 min
Table A.14 - Results of interlaboratory tests for
             extensibility after 135

Defines a procedure, using an extensograph for determining the stretching characteristics of wheat flour dough. Applies to white and brown wheat flours.

This part of BS 4317 specifies a method, using an extensograph¹⁾, for determination of the stretching characteristics of a wheat flour dough.

The method is applicable to white and brown 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.