NEN-EN-ISO 7973
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
active, Most Current
| Organization: | NEN |
| Publication Date: | 1 December 2015 |
| Status: | active |
| Page Count: | 19 |
| ICS Code (Cereals, pulses and derived products): | 67.060 |
scope:
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.
Document History
NEN-EN-ISO 7973
December 1, 2015
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
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...