SS-EN-ISO-7973 › Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
The following bibliographic material is provided to assist you with your purchasing decision:
This International Standard specifies a method using an amylograph for determining the viscosity of a Suspension of flour in watet-, in which the starch is gelatinized by heating, in Order io assess the con- ditions 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. NOTES 1 This International Standard has been prepared on the basis of the Brabender-type amylograph. 2 This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the fol- lowing characteristics: - it is possible to Change the torque-measuring head; - the heating coils are located around the bowl of the apparatus and at the bottom; - there is no cooling rod for lowering the gel temperature.
This document comes with our free Notification Service, good for the life of the document.
This document is available in either Paper or PDF format.
SS-EN ISO 7973:2016
Jan. 13, 2016
EN ISO 7973:2015(IDT); ISO 7973:1992(IDT)