BS EN ISO 7973:2015

This standard BS EN ISO 7973:2015 Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products

This International 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 con­ ditions 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.

NOTES

1. This International Standard has been prepared on the basis of the Brabender-type amylograph.

2. This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the fol­ lowing 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 tempera­ ture.

Applicable to wheat and rye flour and to wheat and rye grain.