ISO 7973:1992
p
ISO 7973:1992
14962

Abstract  Preview

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.


General information 

  •  :  Published
     : 1992-12
  •  : 1
     : 8
  •  : ISO/TC 34/SC 4 Cereals and pulses
  •  :
    67.060 Cereals, pulses and derived products

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