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ISO 7973:1992

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

Nov 25, 1992

General information

90.93     Jun 20, 2025

ISO

ISO/TC 34/SC 4

International Standard

67.060  

French   English  

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Published

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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
90.93 Standard confirmed
Jun 20, 2025

National adoptions

SRPS ISO 7973:2013  
ISS

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

60.60   Standard published

E034-4 more