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    I.S. EN ISO 7973:2015

    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:  01-01-2015

    Publisher:  National Standards Authority of Ireland

    For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
    Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

    Dates of withdrawal of national standards are available from NSAI.

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

    National Foreword
    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 (normative) - 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 National Standards Authority of Ireland
    Status Current

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

    ISO 2170:1980 Cereals and pulses Sampling of milled products
    ISO 950:1979 Cereals — Sampling (as grain)
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