ISO-7973 › Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph
ISO-7973
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1ST EDITION
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CURRENT
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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.
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Document Number
ISO 7973:1992
Revision Level
1ST EDITION
Status
Current
Publication Date
Dec. 1, 1992
Committee Number
ISO TC 34/SC 4