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ISO 7973:1992

Current

Current

The latest, up-to-date edition.

Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

25-11-1992

€60.00
Excluding VAT

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
ISO/TC 34/SC 4
DocumentType
Standard
Pages
8
PublisherName
International Organization for Standardization
Status
Current

BS ISO 3093 : 2004 AMD 17028 WHEAT, RYE AND RESPECTIVE FLOURS, DURUM WHEAT AND DURUM WHEAT SEMOLINA - DETERMINATION OF THE FALLING NUMBER ACCORDING TO HAGBERG-PERTEN

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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