UNE-EN ISO 7973:2016
Current
The latest, up-to-date edition.
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
Hardcopy , PDF
Spanish, Castilian, English
23-03-2016
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. NOTES 1 This International Standard has been prepared on the basis of the Brabender-type amylograph. 2 This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the following characteristics: - it is possible to Change the torque-measuring head; - the heating coils are located around the bowl of the apparatus and at the bottom; - there is no cooling rod for lowering the gel temperature.
| Committee |
CTN 34/SC 9
|
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Current
|
| Standards | Relationship |
| ISO 7973:1992 | Identical |
| EN ISO 7973:2015 | Identical |
| DIN EN ISO 7973:2016-03 | Equivalent |
| ISO 3093:2009 | Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten |
| ISO 2170:1980 | Cereals and pulses — Sampling of milled products |
| ISO 950:1979 | Cereals — Sampling (as grain) |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 5725:1986 | Precision of test methods — Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
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