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I.S. 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

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2015

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.

€28.00
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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

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.

DocumentType
Standard
Pages
22
PublisherName
National Standards Authority of Ireland
Status
Current

Standards Relationship
ISO 7973:1992 Identical
EN ISO 7973:2015 Identical

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

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