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  • DIN EN ISO 7973 E : 2016

    Current The latest, up-to-date edition.

    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)

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    Table of Contents - (Show below) - (Hide below)

    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

    Abstract - (Show below) - (Hide below)

    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.

    General Product Information - (Show below) - (Hide below)

    Document Type Standard
    Publisher German Institute for Standardisation (Deutsches Institut für Normung)
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    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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