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.
Status: PublishedPublication date: 1992-12
Edition: 1Number of pages: 8
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
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