SK EN ISO 7973:2017

Drithëra dhe produkte drithërash të bluara - Përcaktimi i viskozitetit të miellit - Metoda duke përdorur aparatin e amilografit (ISO 7973:1992)

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

Asnjë informacion i shtuar.

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.