🔥🔥 Don’t Miss Out on Our End of Autumn Sale. If you have any questions, feel free to click the bottom right corner to contact our customer service..

Concat us[email protected]
Shopping Cart

No products in the cart.

🔍
BS EN ISO 7973:2015:2016 Edition

BS EN ISO 7973:2015:2016 Edition

$86.31

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

Published By Publication Date Number of Pages
BSI 2016 16
PDF Format Searchable Printable Preview Now
Guaranteed Safe Checkout
Category:

If you have any questions, feel free to reach out to our online customer service team by clicking on the bottom right corner. We’re here to assist you 24/7.
Email:[email protected]

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 con­ ditions 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 fol­ lowing 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 tempera­ ture.

Applicable to wheat and rye flour and to wheat and rye grain.

Related products

BS EN ISO 7973:2015
$86.31