This part of BS 4317 specifies a method, using a
farinograph, 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.
note: 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.