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SRPS ISO 7973:2013

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

May 31, 2013

General information

60.60     May 31, 2013

ISS

E034-4

European Norm

67.060  

English  

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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
SRPS ISO 7973:2013
60.60 Standard published
May 31, 2013

Related project

Adopted from EN ISO 7973:2015

Adopted from ISO 7973:1992

National regulations and standards

„Сл. гласник РС“, бр. 68/16
Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina