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DIN EN ISO 11747:2011-05

DIN EN ISO 11747:2011-05

Rice - Determination of rice kernel hardness after cooking - Extrusion method (ISO/DIS 11747:2011); German version prEN ISO 11747:2011 / Note: Date of issue 2011-04-26

Riz - Détermination de la consistance des grains de riz après cuisson - Méthode par extrusion (ISO/DIS 11747:2011); Version allemande prEN ISO 11747:2011 / Attention: Date de parution 2011-04-26

Reis - Bestimmung der Reiskornhärte nach dem Kochen - Extrusionsverfahren (ISO/DIS 11747:2011); Deutsche Fassung prEN ISO 11747:2011 / Achtung: Erscheinungsdatum 2011-04-26

Fecha Anulación:
2012-12 /Withdrawn
ICS:

67.060 - Cereals, pulses and derived products

Equivalencias internacionales:

ISO/DIS 11747 (2011-04)

prEN ISO 11747 (2011-04)

Relación con otras normas DIN:

Reemplazada por: DIN EN ISO 11747:2012-12

Resumen:
This international Standard specifies a method for the determination of hardness of milled rice kernels, parboiled or not parboiled, after cooking in the conditions provided by this standard.
Keywords:
Agricultural products, Cereals, Cooking, Definitions, Extrusion, Food products, Grains, Hardness, Hardness tests, Rice, Samples, Testing
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