ISO 7973:1992

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

Publication date: 25 nën 1992

General information

Current stage: 90.60 Effective date: 3 sht 2024

Originator: ISO

Owner: ISO/TC 34/SC 4

Type: International Standard

ICS: 67.060

Gjuha: frëngjisht anglisht

Buying

Statusi: Publikuar

PDF - 7 123 Lekë

Paper - 7 123 Lekë

CD - 7 123 Lekë

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Scope

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.

Life cycle

NOW

PUBLISHED
ISO 7973:1992
90.60 Close of review
3 sht 2024

National adoptions

SSH ISO 7973:1992

DPS

Drithëra dhe prodhime të bluara drithrash - Përcaktimi i viskozitetit të miellit - Metoda e përdorimit të një amilografi

95.99 Withdrawal of Standard

DPS/KT 360 më tepër

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