BS 4317-20:1999

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Methods of test for cereals and pulses – Determination of water absorption of flour and rheological properties of doughs using a farinograph

Published By	Publication Date	Number of Pages
BSI	1999	12

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Description

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.

Additional information

Status	Confirmed
Pages	12
Publication Date	1999-12-15
ISBN	0 580 33054 0
Standard Number	BS 4317-20:1999
Title	Methods of test for cereals and pulses – Determination of water absorption of flour and rheological properties of doughs using a farinograph
Replaces	BS 4317-20:1989
Descriptors	Cereal flour, Food testing, Rheological properties, Flour, Softening, Water-absorption tests, Testing conditions, Cereals, Wheat, Food products, Consistency (mechanical property), Cereal food products, Test equipment, Specimen preparation, Dough, Cereal products, Reproducibility, Mixing
Publisher	BSI
Committee	AW/4
ICS Codes	67.060 - Cereals, pulses and derived products

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BS 4317-20:1999

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