Reference number
ISO 7973:1992
International Standard
ISO 7973:1992
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
Edition 1
1992-12
Read sample
ISO 7973:1992
14962
Published (Edition 1, 1992)
This publication was last reviewed and confirmed in 2019. Therefore this version remains current.

ISO 7973:1992

ISO 7973:1992
14962
Language
Format
CHF 63
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Abstract

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.

General information

  •  : Published
     : 1992-12
    : Close of review [90.60]
  •  : 1
     : 8
  • ISO/TC 34/SC 4
    67.060 
  • RSS updates

Life cycle

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