1Key Takeaways
This International Standard specifies a method for determining the viscosity of a flour-water suspension in which the starch is gelatinized by heating, using an amylograph, in order to evaluate the gelatinization of the flour and thus to assess whether amylase activity is present is. This procedure applies to wheat and…
2Scope / Description
This International Standard specifies a method for determining the viscosity of a flour-water suspension in which the starch is gelatinized by heating, using an amylograph, in order to evaluate the gelatinization of the flour and thus to assess whether amylase activity is present is. This procedure applies to wheat and rye flour and also to wheat and rye grain. NOTE 1 This International Standard was developed on the basis of the Brabender amylograph. NOTE 2 This procedure applies only to an amylograph and not to a viscograph because an amylograph has the following characteristics: it is possible to change the torque measuring head; the heating coil is arranged around the pot of the device and at the bottom; there is no cooling bar to lower the gel temperature.
3Version History
FprEN ISO 7973:2015
older
5Citation Network
Referenced by EN ISO 7973:2015
ISO 2170:1980
ISO 3093:1982
ISO 5725:1986
ISO 712:1985
ISO 950:1979
6Frequently Asked Questions
What is EN ISO 7973:2015?
EN ISO 7973:2015 — Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992) is an international standard developed by European Committee for Standardization (CEN). This International Standard specifies a method for determining the viscosity of a flour-water suspension in which the starch is gelatinized by heating, using an amylograph, in order to evaluate the gelatinization of the flour and thus to assess...
What does EN ISO 7973:2015 cover?
This standard covers: This International Standard specifies a method for determining the viscosity of a flour-water suspension in which the starch is gelatinized by heating, using an amylograph, in order to evaluate the gelatinization of the flour and thus to assess whether amylase activity is present is. This procedure...
Who should use this standard?
This standard is intended for organizations, professionals, and stakeholders involved in various industries and sectors. It is applicable to manufacturers, service providers, regulatory bodies, and certification organizations.
What is the latest version of EN ISO 7973:2015?
The current published version is EN ISO 7973:2015, published on 2015-12. Always check for amendments or pending revisions.
How do I purchase EN ISO 7973:2015?
You can purchase EN ISO 7973:2015 by visiting our contact page. Click "Get This Standard" to view pricing and send a purchase inquiry. Our team will respond with payment and delivery details.