Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012); German version EN ISO 11747:2012

Standard [WITHDRAWN]

DIN EN ISO 11747:2012-12

Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012); German version EN ISO 11747:2012

German title
Reis - Bestimmung des Extrusionswiderstandes vom Reiskorn nach dem Kochen (ISO 11747:2012); Deutsche Fassung EN ISO 11747:2012
Publication date
2012-12
Original language
German
Pages
14

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Publication date
2012-12
Original language
German
Pages
14
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Overview

This standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions. These properties are of interest for the rice trade. This standard contains a test method, in particular with regard to quality aspects. The committee responsible for this standard is NA 057-05-06 AA "Getreide und Getreideerzeugnisse" ("Cereal and cereal-based products") at DIN.

Content

ICS

67.060
Replacement amendments

This document has been replaced by: DIN EN ISO 11747:2018-06 .

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