Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
NORM herausgegeben am 1.7.2016
Bezeichnung normen: ČSN EN ISO 7973
Zeichen: 461003
Katalog-Nummer: 99686
Ausgabedatum normen: 1.7.2016
Zahl der Seiten: 20
Gewicht ca.: 60 g (0.13 Pfund)
Land: Tschechische technische Norm
Kategorie: Technische Normen ČSN
This International Standard specifies a method using an amylograph for determining the viscosity of a Suspension of flour in watet -, in which the starch is gelatinized by heating, in Order io assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity. This method is applicable to wheat and rye flour and also to wheat and rye grain