ISO 7973:1992
Current
The latest, up-to-date edition.
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
Hardcopy , PDF
English, French
25-11-1992
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
|
| Standards | Relationship |
| 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 ISO 7973 : 2001 | Identical |
| PN EN ISO 7973 : 2016 | Identical |
| SS-EN ISO 7973:2016 | Identical |
| IS 13863 : 1993(R2015) | Identical |
| BIS IS 13863 : 1993(R2005) | Identical |
| BS EN ISO 7973:2015 | Identical |
| EN ISO 7973:2015 | Identical |
| DIN EN ISO 7973:2016-03 | Identical |
| UNE-EN ISO 7973:2016 | Identical |
| 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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