Standard [CURRENT]
DIN EN ISO 7973:2016-03
Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German version EN ISO 7973:2015
- German title
- Getreide und gemahlene Getreideerzeugnisse - Bestimmung der Viskosität von Mehl - Amylograph-Verfahren (ISO 7973:1992); Deutsche Fassung EN ISO 7973:2015
- Publication date
- 2016-03
- Original language
- German
- Pages
- 18
- Publication date
- 2016-03
- Original language
- German
- Pages
- 18
- DOI
- https://dx.doi.org/10.31030/2402586
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This 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 heating, 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. 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. The committee responsible for this standard is NA 057-05-06 AA "Getreide und Getreideerzeugnisse" ("Cereals and cereal products") at DIN.