ISO 7973:1992 PDF
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
Название (английский):
ISO 7973:1992
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 8
- Дата публикации:
- 25 ноября 1992 г.
- Издание:
- ISO IS 7973 edition 1 version 1
- ICS:
- 67.060
Тип поставки:
Язык документа:
Срок поставки:2 раб. дн. (перевод)
Цена:120 €
Описание (английский):
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.
Abstract
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