Norm

NEN-EN-ISO 7973:2015 en

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

52,53

Over deze norm

Status Definitief
Aantal pagina's 8
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-12-2015
Taal Engels
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
Nederlandse titel Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
Engelse titel Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph

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