NF EN ISO 7973
NF EN ISO 7973

NF EN ISO 7973

December 2015
Standard Current

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph

Le présent document prescrit une méthode de détermination, au moyen d''un amylographe, de la viscosité d''une suspension de farine dans l''eau dont l''amidon est gélatinisé par chauffage, en vue d''apprécier les conditions de la gélatinisation d''une farine et, par suite, de juger de son activité alpha-amylasique.

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Main informations

Collections

National standards and national normative documents

Publication date

December 2015

Number of pages

16 p.

Reference

NF EN ISO 7973

ICS Codes

67.060   Cereals, pulses and derived products

Print number

1

European kinship

EN ISO 7973:2015
Sumary
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph

Le présent document prescrit une méthode de détermination, au moyen d''un amylographe, de la viscosité d''une suspension de farine dans l''eau dont l''amidon est gélatinisé par chauffage, en vue d''apprécier les conditions de la gélatinisation d''une farine et, par suite, de juger de son activité alpha-amylasique.
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