90.20 Standard under periodical review Apr 15, 2024
ISO
ISO/TC 34/SC 4 Cereals and pulses
International Standard
67.060 Cereals, pulses and derived products
Published
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
ISO 7973:1992
90.20
Standard under periodical review
Apr 15, 2024