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EN ISO 7973:2015

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) EN ISO 7973:2015

Publication date:   Mar 17, 2016

General information

60.60 Standard published   Dec 16, 2015

CEN

CEN/TC 338 Cereal and cereal products

European Norm

67.060   Cereals, pulses and derived products

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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

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PUBLISHED
EN ISO 7973:2015
60.60 Standard published
Dec 16, 2015

Relations

Adopted from ISO 7973:1992 IDENTICAL