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)
16-12-2015
European 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
The method is based on preparation of a suspension of flour in water, followed by recording of the viscosity of the suspension which is heated at a constant rate from 30 °C to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 °C). Applies to wheat and rye flour and also to wheat and rye grain.
| Committee |
CEN/TC 338
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| ISO 7973:1992 | Identical |
| NF EN ISO 7973 : 2016 | Identical |
| NBN EN ISO 7973 : 2016 | Identical |
| NEN EN ISO 7973 : 2015 | Identical |
| NS EN ISO 7973 : 2015 | Identical |
| I.S. EN ISO 7973:2015 | Identical |
| PN EN ISO 7973 : 2016 | Identical |
| SN EN ISO 7973 : 2016 | Identical |
| UNI EN ISO 7973 : 2016 | Identical |
| SS-EN ISO 7973:2016 | Identical |
| UNE-EN ISO 7973:2016 | Identical |
| BS EN ISO 7973:2015 | Identical |
| DIN EN ISO 7973:2016-03 | 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 |
| ISO 950:1979 | Cereals — Sampling (as grain) |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 5725:1986 | Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
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