Standard

NEN-EN-ISO 7973:2015 en

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

58,24 63,48 Incl BTW

About norm

Status Current
Number of pages 8
Committee Beleidscommissie Landbouw & Levensmiddelen
Published on 01-12-2015
Language English
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.

Details

ICS-code 67.060
English title Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph

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