BS EN ISO 7973:2015 - Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph

BS EN ISO 7973:2015

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

Status : Current   Published : April 1993

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PDF

Format
HARDCOPY



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.




Standard NumberBS EN ISO 7973:2015
TitleCereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
StatusCurrent
Publication Date15 April 1993
Confirm Date01 January 2008
Normative References(Required to achieve compliance to this standard)ISO 712:1985, ISO 3093:1982
Informative References(Provided for Information)ISO 950:1979, ISO 2170:1980, ISO 5725:1986
International RelationshipsEN ISO 7973:2015,ISO 7973:1992
Amended ByCorrigendum, March 2016.
Draft Superseded By91/55418 DC
DescriptorsCereal flour, Wheat, Rye, Flour, Cereal products, Cereals, Cereal food products, Food products, Food testing, Amylase, Aqueous dispersions, Viscosity measurement, Testing conditions, Specimen preparation, Reproducibility, Test equipment, Calibration
ICS67.060
Title in FrenchCereales et produits de mouture de cereales. Determination de la viscosite de la farine. Methode utilisant un amylographe
Title in GermanGetreide und gemahlene Getreideerzeugnisse. Bestimmung der Viskositaet von Mehl; Amylograph-Verfahren
CommitteeAW/4
ISBN978 0 580 90015 0
PublisherBSI
FormatA4
DeliveryYes
Pages16
File Size520 KB
Price£110.00


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