标准摘要
[中文适用范围]： 该方法基于制备面粉在水中的悬浮液，然后记录悬浮液的粘度，将悬浮液以恒定速率从 30 加热到与粘度开始下降并达到其最大值的时刻相对应的温度。 （约 95）。 适用于小麦和黑麦面粉以及小麦和黑麦谷物。 [外文原描述]： 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.
英文名称Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph