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ISO 7973:1992

Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
25. 11. 1992.

Опште информације

90.93     20. 6. 2025.

ISO

ISO/TC 34/SC 4

Međunarodni standard

67.060  

francuski   engleski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

TRENUTNO

OBJAVLJEN
ISO 7973:1992
90.93 Odluka o potvrđivanju standarda
20. 6. 2025.

Nacionalna preuzimanja

SRPS ISO 7973:2013  
ISS

Žita i mleveni proizvodi od žita — Određivanje viskoznosti brašna — Metoda sa primenom amilografa

60.60   Standard objavljen

E034-4 Saznaj više