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Active standard | Published: 01/07/2016
ČSN EN ISO 7973
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
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Detail information
Designation: ČSN EN ISO 7973
Publication date: 01/07/2016
Pages: 20
Country: Czech technical standard
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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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