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

Document Number: ISO 7973:1992
File Size: 1.72 MB
Language: English
Provider: ANSI
Shipping: Available for download - Link will be provided in My ComplianceOnline section

Price: $57.00
Product Details

The method is based on preparation of a suspension of flour in water, followed by recording of the viscosity of the suspension which is heated at a constant rate from 30 øC to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 øC). Applies to wheat and rye flour and also to wheat and rye grain.

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