DIN Standards Committee Food and Agricultural Products
DIN EN ISO 11747
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012); German version EN ISO 11747:2012
Reis - Bestimmung des Extrusionswiderstandes vom Reiskorn nach dem Kochen (ISO 11747:2012); Deutsche Fassung EN ISO 11747:2012
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.
Document: references other documents
Responsible national committee
NA 057-05-06 AA - Cereals and cereal products
