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ISO 7973:1992
M00000331
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ISO 7973:1992 Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph
standard by International Organization for Standardization, 12/01/1992
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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.