|Number of pages||8|
|Committee||Beleidscommissie Landbouw & Levensmiddelen|
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.
|English title||Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph|