BS 4317-28(1993) : 1993

Superseded

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METHODS OF TEST FOR CEREALS AND PULSES - PART 28: DETERMINATION OF VISCOSITY OF FLOUR USING AN AMYLOGRAPH

Available format(s)

Hardcopy , PDF

Superseded date

01-31-2016

Language(s)

English

Published date

01-01-1993

Publisher

British Standards Institution

Committees responsible
National foreword
1 Scope
2 Normative references
3 Definition
4 Principle
5 Reagent
6 Apparatus
7 Sampling
8 Procedure
9 Calculation
10 Precision
11 Test report
Annex A (normative) - Calibration of amylograph
Annex B (informative) - Results of inter-laboratory test
Annex C (informative) - Bibliography
List of references

Defines 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.

Committee	AFC/4
DevelopmentNote	Supersedes 91/55418 DC (08/2005) Reviewed and confirmed by BSI, January 2008. (12/2007)
DocumentType	Standard
Pages	14
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS EN ISO 7973:2015
Supersedes	91/55418 DC : SEP 91

ISO 3093:2009	Wheat, rye and their flours, durum wheat and durum wheat semolina Determination of the falling number according to Hagberg-Perten
ISO 2170:1980	Cereals and pulses Sampling of milled products
BS 4317-9:1982	Methods of test for cereals and pulses Determination of falling number of cereals
BS 5333:1981	Methods for sampling cereals and pulses (as milled products)
ISO 950:1979	Cereals — Sampling (as grain)
ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
BS 4510:1980	Methods for sampling cereals (as grain)