This part of BS 4317 specifies a method, using an extensograph, 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. note: 1) This part of BS 4317 has been prepared based on work with the Brabender Extensograph. 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.
BS 4317-21-1999由英国标准学会 GB-BSI 发布于 1999-12-15,并于 1999-12-15 实施。
BS 4317-21-1999在国际标准分类中归属于: 67.060 谷物、豆类及其制品。
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