SIST EN ISO 11747:2012 PDF
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 17
- Дата публикации:
- 26 сентября 2012 г.
- ICS:
- 67.060
- Технический комитет:
- KŽP - Agricultural food products
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
EN ISO 11747:2012 - Rice: Determination of rice kernel resistance to extrusion after cooking specifies a laboratory method to measure the force required to push cooked, milled rice kernels (parboiled or non‑parboiled) through a perforated plate. The test quantifies , a useful indicator of cooked rice texture and processing behavior for quality control, product development and comparative assessment of rice lots.
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