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: 1992-12
Edition: 1Number of pages: 8
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
- ICS :
- 67.060 Cereals, pulses and derived products
Buy this standard
|std 1 61|
|std 2 61||Paper|
A standard is reviewed every 5 years
Stage: 90.93 (Confirmed)
Got a question?
Check out our FAQs
+41 22 749 08 88
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)
Keep up to date with ISO
Sign up to our newsletter for the latest news, views and product information.