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ISO 7973:1992 (R2025)
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
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Summary
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.
Notes
90.60 : Clôture de l'examen
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 11/25/1992 |
| Confirmation Date | 06/20/2025 |
| Edition | 1 |
| Page Count | 8 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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Previous versions
25/11/1992
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