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 , PDF 3 Users , PDF 5 Users , PDF 9 Users
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 |
SN EN ISO 7973 : 2016 | Identical |
UNI EN ISO 7973 : 2016 | Identical |
SS-EN ISO 7973:2016 | Identical |
IS 13863 : 1993(R2015) | Identical |
BIS IS 13863 : 1993(R2005) | Identical |
UNE-EN ISO 7973:2016 | Identical |
BS EN ISO 7973:2015 | Identical |
EN ISO 7973:2015 | Identical |
DIN EN ISO 7973:2016-03 | 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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