International Standard
ISO 7973:1992
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
Reference number
ISO 7973:1992
ISO 7973:1992
Edición 1
1992-12
1992-12
© ISO 2024
International Standard
p
ISO 7973:1992
14962
No disponible en español
Publicado
(Edición 1, 1992)
Esta norma se revisó y confirmó por última vez en 2019.
Por lo tanto, esta versión es la actual.
Resumen
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.
Informaciones generales
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Estado: PublicadoFecha de publicación: 1992-12Etapa: Norma Internacional en proceso de revisión sistemática [90.20]
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Edición: 1Número de páginas: 8
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Comité Técnico :ISO/TC 34/SC 4ICS :67.060
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