This standard was last reviewed and confirmed in 2019. Therefore this version remains current.
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 : 1992-11
Edition : 1Number of pages : 8
Technical Committee:Cereals and pulses
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