Status : Published (Under review)

This standard was last reviewed and confirmed in 2019. Therefore this version remains current.
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Abstract

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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General information

  • Status
     : Published
    Publication date
     : 1992-12
    Stage
    : International Standard under systematic review [90.20]
  • Edition
     : 1
    Number of pages
     : 8
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
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