DIN EN ISO 7973:2016 Edition

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Cereals and milled cereal products – Determination of the viscosity of flour – Method using an amylograph

Published By	Publication Date	Number of Pages
DIN	2016-03	14

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Categories: 67.060 - Cereals, pulses and derived products, DIN

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Description

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.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2016-03
Pages Count	14
Language	Germany
Descriptors	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
File Size	2.4 MB
ICS Codes	67.060 - Cereals, pulses and derived products

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DIN EN ISO 7973

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DIN EN ISO 7973:2016 Edition

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