ISO-7973 › Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph

ISO-7973 - 1ST EDITION - 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.

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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