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Dough Rheology
Dough Rheology, Total:5 items.
In the international standard classification, Dough Rheology involves: Cereals, pulses and derived products.
British Standards Institution (BSI), Dough Rheology
- BS 4317-20:1999 Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph
- BS 4317-21:1999 Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph
- BS 4317-22:1989 Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
Association Francaise de Normalisation, Dough Rheology
- NF V03-765:2009 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
- NF V03-765:2020 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.