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Normas DIN – AENOR
DIN EN ISO 7973:2016-03

DIN EN ISO 7973:2016-03

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German version EN ISO 7973:2015

Céréales et produits de mouture des céréales - Détermination de la viscosité de la farine - Méthode utilisant un amylographe (ISO 7973:1992); Version allemande EN ISO 7973:2015

Getreide und gemahlene Getreideerzeugnisse - Bestimmung der Viskosität von Mehl - Amylograph-Verfahren (ISO 7973:1992); Deutsche Fassung EN ISO 7973:2015

Fecha:
2016-03 /Active
Equivalencias internacionales:

EN ISO 7973 (2015-12)

ISO 7973 (1992-12)

Relación con otras normas DIN:
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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