scope:

This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by heating, in order to assess the con-ditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.

This method is applicable to wheat and rye flour and also to wheat and rye grain.

NOTES

 1 This International Standard has been prepared on the basis of the Brabender-type amylograph.

 2 This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the fol-lowing characteristics:

 - it is possible to change the torque-measuring head;

  - the heating coils are located around the bowl of the apparatus and at the bottom;

 - there is no cooling rod for lowering the gel tempera-ture.