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

Description
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.
  • Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph - ISO 7973:1992 - CSA Group
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Description
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.

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Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph - ISO 7973:1992 - CSA Group
CSA Group
Toronto, Ontario, Canada
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
ISO 7973:1992
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph ISO 7973:1992
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.

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.

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Technical Specifications

  CSA Group
Product Category Standards and Technical Documents
Product Number ISO 7973:1992
Product Name Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
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