NS EN ISO 7973 : 2015 CEREALS AND MILLED CEREAL PRODUCTS - DETERMINAT

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CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH (ISO 7973:1992)

Published date

11-04-2016

Publisher

Norwegian Standards (Norges Standardiseringsforbund)

Defines 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.

DocumentType	Standard
PublisherName	Norwegian Standards (Norges Standardiseringsforbund)
Status	Current

Standards	Relationship
ISO 7973:1992	Identical
EN ISO 7973:2015	Identical

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