ISO 7973-1992 谷物和精制谷物制品 面粉粘度的测定 (淀粉)糊化力测定法

标准号：ISO 7973-1992
中文标准名称：谷物和精制谷物制品 面粉粘度的测定 (淀粉)糊化力测定法
英文标准名称：Cereals and milled cereal products; determination of the viscosity of flour; method using an amylograph
标准类型：X11
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：X11
国际标准分类号：67.060
适用范围：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 鳦 to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 鳦). Applies to wheat and rye flour and also to wheat and rye grain.