Verkkokauppa
SFS-EN ISO 7973:en
Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph (ISO 7973:1992)
Soveltamisala
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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.
Tämän julkaisun valmistelusta Suomessa vastaa SFS Suomen Standardit, puh. 09 149 9331.
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.
Tämän julkaisun valmistelusta Suomessa vastaa SFS Suomen Standardit, puh. 09 149 9331.
Sisällysluettelo
Tuoteryhmä(t)
Sidokset
Velvoittavat viittaukset
ISO 3093:1982 Cereals -- Determination of falling number
ISO 712:1985 Cereals and cereal products -- Determination of moisture content (Routine reference method)
ISO 712:1985 Cereals and cereal products -- Determination of moisture content (Routine reference method)
Tekninen komitea
Vahvistuspäivä
23.12.2015
Julkaisupäivä
29.12.2015
Painos
1
Sivumäärä
16
Julkaisun kieli
englanti