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ISO 7973:1992

Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph

Standard Details

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

Status : Published
Standard Type: Main
Document No: ISO 7973:1992
Document Year: 1992
Pages: 8
Edition: 1
  • ICS:
  • 67.060 Cereals, pulses and derived products

Life Cycle

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ISO 7973:1992
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