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Standard ÖNORM EN ISO 7973 1.3.2016 preview

ÖNORM EN ISO 7973

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

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STANDARD published on 1.3.2016


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The information about the standard:

Designation standards: ÖNORM EN ISO 7973
Publication date standards: 1.3.2016
SKU: NS-779335
The number of pages: 17
Approximate weight : 51 g (0.11 lbs)
Country: Austrian technische Norm
Category: Technical standards ÖNORM

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The category - similar standards:

Cereals, pulses and derived products

Annotation of standard text ÖNORM EN ISO 7973 :

Diese Internationale Norm legt unter Verwendung eines Amylographen ein Verfahren zur Bestimmung der Viskosität einer Mehl-Wasser-Suspension fest, in der die Stärke durch Erhitzen verkleistert, um die Verkleisterung des Mehles zu bewerten und um somit zu beurteilen, ob eine alpha-Amylase-Aktivität vorhanden ist. Dieses Verfahren gilt für Weizen- und Roggenmehl und ebenfalls für Weizen- und Roggenkorn.

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