[PDF.94rj] ISO 7973:1992, Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph

ISO 7973:1992, Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph

[PDF.oj13] ISO 7973:1992, Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph

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 |  2007-08-23 |  10.50 x.6 x8.25l, | File type: PDF | 24 pages

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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 �C to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 �C). Applies to wheat and rye flour and also to wheat and rye grain.

You easily download any file type for your device.ISO 7973:1992, Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph   |  ISO TC 34/SC 4. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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