Abstract Preview

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.

General information

  • Status :  Published
    Publication date : 1992-12
  • Edition : 1
    Number of pages : 8
  • :
    ISO/TC 34/SC 4
    Cereals and pulses
  • 67.060
    Cereals, pulses and derived products

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