Please select and order
€56.10
excl. VAT
CONFIGURE NOW
Norm
ISO 7973:1992
Issue date: 1992 11 25
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
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 ...
Read more
Valid
Publisher:
International Organization for Standardization
Format:
Digital | 8 Pages
Language:
English
ICS
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.