ISO 7973:1992
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
OVERVIEW
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.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1992 |
| No. of Pages | 8 |
| ICS Classification | 67.060 Cereals, pulses and derived products |
| Committee | ISO/TC 34/SC 4 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |