This standard was last reviewed and confirmed in 2019.
Therefore this version remains current.
Abstract
PreviewThe 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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Status: PublishedPublication date: 1992-12
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Edition: 1Number of pages: 8
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- ICS :
- 67.060 Cereals, pulses and derived products
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en
| Format | Language | |
|---|---|---|
| std 1 61 | ||
| std 2 61 | Paper |
- CHF61
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