BS 4317-21:1999
Current
The latest, up-to-date edition.
Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph
Hardcopy , PDF
English
15-12-1999
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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.
| Committee |
AW/4
|
| DevelopmentNote |
Supersedes 95/502232 DC and BS 4317-21(1989). (08/2005) Reviewed and confirmed by BSI, December 2011. (11/2011)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
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.
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