This International Standard specifies a method using an amylograph for determining the viscosity of a Suspension of flour in watet-, in which the starch is gelatinized by heating, in Order io assess the con- ditions of gelatinization of the flour and so judge whether there is any alpha-amylase activity. This method is applicable to wheat and rye flour and also to wheat and rye grain. NOTES 1 This International Standard has been prepared on the basis of the Brabender-type amylograph. 2 This method applies strictly to an amylograph and not to a viscograph, since an amylograph possesses the fol- lowing characteristics: - it is possible to Change the torque-measuring head; - the heating coils are located around the bowl of the apparatus and at the bottom; - there is no cooling rod for lowering the gel temperature.