BS 4317-22:1989
Current
The latest, up-to-date edition.
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph
Hardcopy , PDF
English
29-09-1989
National foreword
Committees responsible
Specification
1 Scope
2 Normative references
3 Definitions
4 Principle
5 Reagent
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Test report
Annex
A Description of the valorigraph
Tables
1 Mass of flour, in grams, equivalent to 50 g, at a
moisture content of 14 % (m/m)
2 Precision of valorigraph measurements
Figures
1 Representative valorigram showing the commonly
measured indices
A.1 Diagram of valorigraph unit
Measurement of the water absorbed to give a fixed consistency and the recording of the consistency of the dough as it develops and breaks down.
| Committee |
AW/4
|
| DevelopmentNote |
Also numbered as ISO 5530-3 Supersedes 83/54855 DC (08/2005)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
This part of ISO 5530 specifies a method, using a valorigraph1), for the determination of the water absorption of flours and the mixing behaviour of doughs made from them.
The method is applicable to flour from wheat (Triticum aestivum Linnaeus).
| BS 5333:1981 | Methods for sampling cereals and pulses (as milled products) |
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