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SSH ISO 7973:1992

Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph

Jan 21, 2001
95.99 Withdrawal of Standard   Dec 15, 2016

General information

95.99     Dec 15, 2016

DPS

DPS/KT 360

International Standard

67.060  

English  

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Scope

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.

Life cycle

NOW

WITHDRAWN
SSH ISO 7973:1992
95.99 Withdrawal of Standard
Dec 15, 2016

REVISED BY

PUBLISHED
SSH EN ISO 7973:2015

Related project

Adopted from ISO 7973:1992