What is ISO 7973-Determination of the viscosity of flour about?
ISO 7973 is an international standard on cereals and milled cereal products that discuss the determination of the viscosity of flour using an amylograph method to improve the quality of the flour.
ISO 7973 specifies a method using an amylograph for determining the viscosity of a suspension of flour in water, in which the starch is gelatinized by heating, to assess the conditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity.
The method specified under ISO 7973 is applicable to wheat and rye flour and to wheat and rye grain.
Note1: ISO 7973 has been prepared based on the Brabender-type amylograph.
Note2: The method under ISO 7973 applies strictly to an amylograph and not to a viscograph since an amylograph possesses the following characteristics:
- It is possible to change the torque-measuring head
- The heating coils are located around the bowl of the apparatus and at the bottom
- There is no cooling rod for lowering the gel temperature
Who is ISO 7973-Determination of the viscosity of flour for?
ISO 7973 on the determination of the viscosity of flour is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use ISO 7973-Determination of the viscosity of flour?
Viscosity is a measure of the hydration capacity of wheat flour and its relation to baking strength. Raw cereal flours were more viscous than their relative processed cereal flours.
ISO 7973 provides you guidance with apparatus, sampling, an amylograph method, procedure, calculation, precision and much more.
The methods and procedures provided by ISO 7973 assist in the determination of the viscosity of flour, improve the quality of cereal and milled cereal products and influences the appearance and the consistency of a product.
With obedience and compliance to ISO 7973, you can enhance the efficacy of the cereal and milled cereal products and manufacture a standardized product.
