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Norm
ÖNORM EN ISO 7973
Issue date: 2016 03 01
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by ...
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Valid
Publisher:
Austrian Standards International
Format:
Digital | 17 Pages
Language:
German
| English
| Download GER/ENG
Optionally co-design standards:
ICS
This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by heating, in order io assess the conditions of gelatinization of the flour and so judge
whether there is any alpha-amylase activity.
This method is applicable to wheat and rye flour and also to wheat and rye grain.
ÖNORM EN ISO 7973
2016 03 01
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylo...
Norm
↖
Norm
ISO 712:1985
Issue date :
1985 12 19
Cereals and cereal products — Determination of moisture content (Routine reference method)
Norm
ISO 7973:1992
Issue date :
1992 11 25
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph