60.60 Standard published Dec 16, 2015
CEN
CEN/TC 338 Cereal and cereal products
European Norm
67.060 Cereals, pulses and derived products
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.
PUBLISHED
EN ISO 7973:2015
60.60
Standard published
Dec 16, 2015