DIN Standards Committee Food and Agricultural Products
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
Abstract
This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by heating, in order to assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.This method is applicable to wheat and rye flour and also to wheat and rye grainNotes :1 This International standard has been prepared on the basis of the Brabender-type amylograph2 This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the following characteristics : - it is possible to change the torque-measuring head;- the heating coils are located around the bowl of the apparatus and at the bottom;- there is no cooling rod for lowering the gel temperature.
Begin
2015-02-25
WI
00338066
Planned document number
EN ISO 7973
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
Responsible european committee
CEN/TC 338 - Cereal and cereal products
draft standard
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
2015-05
Order from DIN Media
