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SSH EN ISO 7973:2015

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)

Dec 15, 2016

General information

60.60     Jul 12, 2016

DPS

DPS/KT 360

European Norm

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

PREVIOUSLY

WITHDRAWN
SSH ISO 7973:1992

NOW

PUBLISHED
SSH EN ISO 7973:2015
60.60 Standard published
Jul 12, 2016

Related project

Adopted from EN ISO 7973:2015