720452

ISO 7973:1992

Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph

standard by International Organization for Standardization , 12/01/1992

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Full Description

The method is based on preparation of a suspension of flour in water, followed by recording of the viscosity of the suspension which is heated at a constant rate from 30 °C to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 °C). Applies to wheat and rye flour and also to wheat and rye grain.

 

Product Details

Published:
12/01/1992
Number of Pages:
8
File Size:
1 file , 1.6 MB
Same As:
DIN EN ISO 7973, BS 4317-28:1993, BS EN ISO 7973:2015
Note:
This product is unavailable in Ukraine, Russia, Belarus