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Hlavní stránka>ISO 7973:1992-Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
sklademVydáno: 1992
ISO 7973:1992-Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph

ISO 7973:1992

ISO 7973:1992-Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph

Formát
Dostupnost
Cena a měna
Anglicky PDF
K okamžitému stažení
1800 Kč
Francouzsky PDF
K okamžitému stažení
1800 Kč
Anglicky Tisk
Skladem
1800 Kč
Francouzsky Tisk
Skladem
1800 Kč
Označení normy:ISO 7973:1992
Počet stran:8
Vydání:1
Vydáno:1992
Popis

ISO 7973:1992


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.
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