This standard specifies methods for the determination of gelatinization properties of wheat and rye and their powders and starches using a rapid viscosity analyzer. The content covers terms and definitions, principles, instruments and reagents, sampling, sample preparation, operation steps and result representation, etc. Applicable to the determination of gelatinization properties of wheat and rye and their powders and starches.
This summary is not the original standard text and is for reference only. For accurate information, please obtain it through official channels.
| Status | Active | ||
|---|---|---|---|
| CCS | X11 | ICS | 67.060 |
| Release Date | 2010-06-30 00:00:00 | Implementation Date | 2011-01-01 00:00:00 |
