The result of the determination is a measure of alpha-amylase activity. The method consists in rapid gelatinization of a suspension of flour or of the whole milled product in water, in a boiling water bath, and subsequent measurement of the liquefaction by alpha-amylase of the starch contained inthe sample.
Status: WithdrawnPublication date: 1982-02
Edition: 2Number of pages: 5
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
- ICS :
- 67.060 Cereals, pulses and derived products
ISO 3093:1982Stage: 95.99
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