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CEN
EN ISO 7973:2015

EN ISO 7973:2015

Current

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)

Published date

16-12-2015

Publisher

Comite Europeen de Normalisation

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

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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