BS 4317-27:1992

Committees responsible
National foreword
Method
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Procedure
8 Expression of results
9 Precision
10 Test report
Annex
A Conversion table
B Bibliography
Tables
1 Volume of sodium chloride solution to be added as a
    function of the moisture content of the flour
A1 Untitled
Figures
1 Alveograph (old model)
2 Alveograph (new model)
3 Curves obtained by using a water pressure gauge
4 Curves obtained on the printer of the integral RCV
    4 computer

Describes a method, using an alveograph, for determining rheological properties, such as maximum overpressure p, the index of swelling G, the average abscissa at rupture l and deformation energy W. Suitable for doughs made from wheat flour (Triticum aestivum Linnaeus). Coverage includes reagents, apparatus and precision. Includes annexes, tables and diagrams.