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Normas DIN – AENOR
DIN EN ISO 7973:2015-07

DIN EN ISO 7973:2015-07

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German and English version FprEN ISO 7973:2015 / Note: Date of issue 2015-06-12

Céréales et produits de mouture des céréales - Détermination de la viscosité de la farine - Méthode utilisant un amylographe (ISO 7973:1992); Version allemande et anglaise FprEN ISO 7973:2015 / Attention: Date de parution 2015-06-12

Getreide und gemahlene Getreideerzeugnisse - Bestimmung der Viskosität von Mehl - Amylograph-Verfahren (ISO 7973:1992); Deutsche und Englische Fassung FprEN ISO 7973:2015 / Achtung: Erscheinungsdatum 2015-06-12

Fecha Anulación:
2016-03 /Withdrawn
Equivalencias internacionales:

FprEN ISO 7973 (2015-05)

ISO 7973 (1992-12)

Relación con otras normas DIN:

Reemplazada por: DIN EN ISO 7973:2016-03

Resumen:
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 conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
Keywords:
Agricultural products, Agriculture, Amylase, Cereal food products, Cereals, Definitions, Determination, Flour, Measuring techniques, Methods for measuring, Powdered, Rye, Starches, Suspensions (chemical), Viscosity, Wheat, Wheat flour
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