This standard specifies the method for determining the gelatinization characteristics of rice flour by using a rapid viscosity analyzer, which is suitable for the determination of the gelatinization characteristics of rice flour. By recording the viscosity changes during the heating gelatinization and chilling down of rice samples, including the highest viscosity value, hot slurry viscosity value, disintegration value, cold glue viscosity value, etc. The test water must meet the regulations, and the required equipment includes a rapid viscosity analyzer, a milling machine, Balance, oven, etc. The sample preparation includes taking representative rice and processing it into brown rice, milling rice, milling powder and mixing it through screening.
| Status | Active |
|---|---|
| CCS | (B22) 禾谷类作物与产品 | ICS | (67.060) 谷物、豆类及其制品 |
| Release Date | 2009-04-23 00:00:00 | Implementation Date | 2009-05-20 00:00:00 |