BS 4317-27:1992

Superseded

View Superseded by

Methods of test for cereals and pulses Determination of rheological properties of doughs using an alveograph

Available format(s)

Hardcopy , PDF

Superseded date

09-12-2002

Language(s)

English

Published date

04-01-1992

Publisher

British Standards Institution

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.

Committee	AW/4
DevelopmentNote	Supersedes 90/57369 DC (01/2006)
DocumentType	Standard
Pages	18
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS ISO 5530-4:2002
Supersedes	90/57369 DC : DEC 90

ISO 2170:1980	Cereals and pulses Sampling of milled products
ISO 660:2009	Animal and vegetable fats and oils Determination of acid value and acidity
ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method