CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH (ISO 7973:1992)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2016

Publisher

German Institute for Standardisation (Deutsches Institut für Normung)

National foreword
National Annex NA (informative) - Bibliography
European foreword
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 (informative) - Calibration of the amylograph
Annex B (informative) - Results of inter-laboratory test
Annex C (informative) - Bibliography

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.

DocumentType	Standard
Pages	14
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Current

Standards	Relationship
ISO 7973:1992	Identical
EN ISO 7973:2015	Identical

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
DIN EN ISO 712 E : 2010	CEREALS AND CEREAL PRODUCTS - DETERMINATION OF MOISTURE CONTENT - REFERENCE METHOD
ISO 950:1979	Cereals — Sampling (as grain)
ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method

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DIN EN ISO 7973 E : 2016

Current

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

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