Codes & Standards - Purchase
ISO 7973:1992
Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph
SKU: iso_014962_106496
Published by ISO
Publication Year 1992
1 Edition
8 pages
Product Details
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.