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DIN EN ISO 7973
English -- Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992);
German -- Getreide und gemahlene Getreideerzeugnisse - Bestimmung der Viskositaet von Mehl - Amylograph-Verfahren (ISO 7973:1992)
Organization:
DIN - Deutsches Institut fš?r Normung e. V.
Year: 2016
Abstract: Scope: This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by healing, in order to assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity This method is applicable to wheat and rye flour and also to wheat and rye grain NOTES 1 This International Standard has been prepared on the basis of the Brabender-type amylograph 2 This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the following characteristics: - it is possible to change the torque-measuring head; - the heating coils are located around the bowl of the apparatus and at the bottom; - there is no cooling rod for lowering the gel temperature
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DIN EN ISO 7973
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| contributor author | DIN - Deutsches Institut fš?r Normung e. V. | |
| date accessioned | 2017-10-18T11:09:25Z | |
| date available | 2017-10-18T11:09:25Z | |
| date copyright | 2016.03.01 | |
| date issued | 2016 | |
| identifier other | WOSZOFAAAAAAAAAA.pdf | |
| identifier uri | http://yse.yabesh.ir/std;jsessioutho4703177793325273135A68A10958014A0Fa/handle/yse/235729 | |
| description abstract | Scope: This International Standard specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by healing, in order to assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity This method is applicable to wheat and rye flour and also to wheat and rye grain NOTES 1 This International Standard has been prepared on the basis of the Brabender-type amylograph 2 This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the following characteristics: - it is possible to change the torque-measuring head; - the heating coils are located around the bowl of the apparatus and at the bottom; - there is no cooling rod for lowering the gel temperature | |
| language | English | |
| title | DIN EN ISO 7973 | num |
| title | English -- Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) | en |
| title | German -- Getreide und gemahlene Getreideerzeugnisse - Bestimmung der Viskositaet von Mehl - Amylograph-Verfahren (ISO 7973:1992) | other |
| type | standard | |
| page | 14 | |
| status | Active | |
| tree | DIN - Deutsches Institut fš?r Normung e. V.:;2016 | |
| contenttype | fulltext |