ISO 7973:1992
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Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
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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.
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