Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
STANDARD published on 1.7.2016
Designation standards: ČSN EN ISO 7973
Classification mark: 461003
Catalog number: 99686
Publication date standards: 1.7.2016
The number of pages: 20
Approximate weight : 60 g (0.13 lbs)
Country: Czech technical standard
Category: Technical standards ČSN
This International Standard specifies a method using an amylograph for determining the viscosity of a Suspension of flour in watet -, in which the starch is gelatinized by heating, in Order io 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 grain