What is BS 4317-22-Determination of water absorption of flour and rheological properties of doughs about?
BS 4317 is a British standard on methods of test for cereals and pulses that discusses the determination of water absorption of flour and rheological properties of doughs to enhance the quality of flour and dough.
BS 4317-22 is the twenty-second part of the BS 4317 series that specifies a method, using a valorigraph1), for the determination of the water absorption of flours and the mixing behaviour of doughs made from them.
The method under BS 4317-22 is applicable to flour from wheat (Triticum aestivum Linnaeus).
Who is BS 4317-22-Determination of water absorption of flour and rheological properties of doughs for?
BS 4317-22 on the determination of water absorption of flour and rheological properties of doughs is useful for:
- Food scientists
- Food product manufacturers
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 4317-22-Determination of water absorption of flour and rheological properties of doughs?
Measurements of the extensional characteristics of dough are important in assessing the baking quality of wheat flour and various ingredients that improve the sensory and health values of baked goods. Food rheology also determines the food texture. Rheological flow properties deal with the perception of food when we touch or put it into our mouth.
BS 4317-22 provides you with guidance on apparatus, sampling, the procedure for the determination of the moisture content of the flour, preparation of sample and apparatus, test portion, determination, expression of results, precision, etc.
The methods and procedures provided by BS 4317-22 assist you in the determination of water absorption of flour and rheological properties of doughs and improve the quality and subsistence of flour and dough.
With obedience and compliance to BS 4317-22, you can enhance flour and dough’s effectiveness and efficacy and create new products and launch them successfully in a global market.