UNI EN ISO 7973 : 2016
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CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH
Published date
28-01-2016
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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.
| Committee |
CT 3
|
| DevelopmentNote |
Supersedes UNI 10872. (02/2016)
|
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 7973:1992 | Identical |
| EN ISO 7973:2015 | Identical |
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