ISO 7973:1992
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ISO 7973:1992
14962

Status : Published (Under review)

This standard was last reviewed and confirmed in 2019. Therefore this version remains current.
en
Format Language
std 1 63 PDF
std 2 63 Paper
  • CHF63
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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.

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General information

  •  : Published
     : 1992-12
    : International Standard confirmed [90.93]
  •  : 1
     : 8
  • ISO/TC 34/SC 4
    67.060 
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Life cycle

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