ISO 7973:1992

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

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

PUBLISH DATE 1992

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.

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