ČSN EN ISO 7973 (461003) Date: 1.7.2016

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

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Preview for ČSN EN ISO 7973 Date: 1.7.2016

ČSN EN ISO 7973 (461003)

Date: 1.7.2016

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

99686
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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

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Update dated on

  • 2018-05-21

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