ISO 7973:1992 谷类作物和谷类作物磨粉制品.面粉粘性测定.使用淀粉粘焙力测量器法

标准编号：ISO 7973:1992

中文名称：谷类作物和谷类作物磨粉制品.面粉粘性测定.使用淀粉粘焙力测量器法

英文名称：Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph

发布日期：1992-12

标准范围

该方法基于在水中制备面粉悬浮液，然后记录悬浮液的粘度，该悬浮液以恒定速率从30°C加热至粘度达到最大值（约95°C）时开始降低的温度。适用于小麦和黑麦面粉，也适用于小麦和黑麦谷物。

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.

标准预览图