DIN EN ISO 7973:2016-03
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German version EN ISO 7973:2015
| Fecha edición: |
2016-03-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by heating, in order to assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity. |
| Keywords: | Agricultural products|Agriculture|Amylase|Cereal food products|Cereals|Definitions|Determination|Flour|Measuring techniques|Methods for measuring|Powdered|Rye|Starches|Suspensions (chemical)|Viscosity|Wheat|Wheat flour |
| ICS: | 67.060 - Cereales, leguminosas y productos derivados |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 7973:2015 Idéntica ISO 7973:1992 |
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Reemplazo Normas |
Reemplaza a DIN EN ISO 7973:2015-07 |
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