ISO 11747:2012
Rice — Determination of rice kernel resistance to extrusion after cooking
Rice — Determination of rice kernel resistance to extrusion after cooking
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 10
- Дата публикации:
- 25 июля 2012 г.
- Издание:
- ISO IS 11747 edition 1 version 1
- ICS:
- 67.060
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
Abstract
Overview
ISO 11747:2012 specifies a laboratory method to determine the resistance to extrusion of milled rice kernels (parboiled or not) after cooking. The test measures the force required to push cooked rice through a perforated plate using a dynamometer and an extrusion cell; results are reported as mean force per unit area (kg/cm²). This standard is used to assess cooked-rice texture related to processing, quality control and product specification.
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