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GB/T 14614-2019: Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Farinograph test
Status: Valid GB/T 14614: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 14614-2019 | English | 519 |
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Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Farinograph test
| Valid |
GB/T 14614-2019
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| GB/T 14614-2006 | English | 599 |
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Wheat flour -- Physical characteristics of doughs -- Determination of water absorption and rheological properties using a Farinograph
| Obsolete |
GB/T 14614-2006
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| GB/T 14614-1993 | English | 319 |
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Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
| Obsolete |
GB/T 14614-1993
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PDF similar to GB/T 14614-2019
Basic data | Standard ID | GB/T 14614-2019 (GB/T14614-2019) | | Description (Translated English) | Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Farinograph test | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X14 | | Classification of International Standard | 67.040 | | Word Count Estimation | 26,238 | | Date of Issue | 2019-05-10 | | Date of Implementation | 2019-12-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 14614-2019: Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Farinograph test
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Inspection of grain and oils--Doughs rheological properties determination of wheat flour--Farinograph test
ICS 67.040
X14
National Standards of People's Republic of China
Replace GB/T 14614-2006
Grain oil test for rheological properties of wheat flour dough
Powder meter method
Published on.2019-05-10
2019-12-01 implementation
State market supervision and administration
China National Standardization Administration issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 14614-2006 "Physical properties of wheat flour dough - Determination of water absorption and rheological properties
The main technical changes compared with GB/T 14614-2006 are as follows.
--- Revised scope (see Chapter 1, Chapter 1 of the.2006 edition);
--- Revised the normative reference document (see Chapter 2, Chapter 2 of the.2006 edition);
--- Increased terms and definitions of silty curve, dough formation time, stability (stability time), weakening degree, and silty quality index (see
3.1, 3.4, 3.5, 3.6, 3.7);
--- Revised the recommended standards in the "sample" (see Chapter 7, Chapter 7 of the.2006 edition);
--- Revised the standard for the determination of the moisture content of wheat flour (see 8.1, 8.1 of the.2006 edition);
--- Modified the "measurement step" process, the mechanical farinograph operation is listed as Appendix B (see Chapter 8, Appendix B,.2006 edition)
Chapter 8);
--- Removed the definition of "dough formation time", "stability (stability time)" and "weakness" in the "result representation", retaining its knot
The requirements expressed (see 9.2, 9.3, 9.4 of the.2006 edition);
--- Added a description of the "Powder Quality Index" in the results representation (see Chapter 9);
---Modified the contents of "other feature values" (see Chapter 9, 9.5 of.2006);
--- Added "precision" (see Chapter 10);
--- Modified the "Description of the farinograph" (see Appendix A, Appendix A of the.2006 edition);
--- Removed "Interlaboratory Test Results" (see Appendix B of the.2006 edition);
--- Added detailed interlaboratory precision analysis (see Appendix C).
This standard refers to ISO 5530-1.2013 "Physical properties of wheat flour dough - Part 1. Determination of rheological properties.
Preparation of the Law.
This standard was proposed by the National Grain and Material Reserve Bureau.
This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270).
This standard was drafted. National Academy of Food Science Research Institute, Ministry of Agriculture Grain Quality Supervision and Inspection Center, Hebei Province Grain and Oil Quality Inspection
Testing Center, Shandong Grain and Oil Testing Center, Shaanxi Provincial Grain and Oil Product Quality Supervision and Inspection Institute, Beijing Dongfang Fude Technology Development Center, Ningxia Cereals and Oils
Product Quality Testing Center, Hubei Grain and Oil Food Quality Monitoring Station, Henan Provincial Grain and Oil Feed Product Quality Supervision and Inspection Center, Anhui Province Grain and Oil
Product quality supervision and inspection station, Inner Mongolia Grain and Oil Quality Inspection Center.
The main drafters of this standard. Fang Xiuli, Sun Hui, Chang Liu, Chen Yao, Duan Xiaoliang, Zhou Guiying, Tan Junfeng, Zhao Ying, Dang Xianmin, Yu Suping, Wu Xuyu,
Liu Li, Yin Chenghua, Wu Yun, and Yi Jun.
The previous versions of the standards replaced by this standard are.
---GB/T 14614-1993, GB/T 14614-2006.
Grain oil test for rheological properties of wheat flour dough
Powder meter method
1 Scope
This standard specifies the rheological properties of wheat flour dough. The terminology and definitions, principles, reagents, instruments, samples, and measurement steps of the farinograph method are specified.
Results, precision, and test reports.
This standard applies to the evaluation of the quality of wheat flour processed from wheat (Triticumaestivum L.) and other additives to wheat flour.
Impact.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 5009.3 National standard for food safety - Determination of moisture in foods
GB/T 5490 General rules for grain and oil inspection
GB/T 6379.2 Accuracy of measurement methods and results (accuracy and precision) Part 2. Determination of standard method of measurement
Basic method of sex and reproducibility
GB/T 6682 Analytical laboratory water specifications and test methods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Powder curve farinographcurve
The curve measured by the farinograph.
3.2
Consistency
In the farinograph, the resistance when the dough is stirred at a predetermined constant speed.
Note. It is expressed in the special unit---fines meter unit (FU).
3.3
Wheat flour water absorption waterabsorptionofflour
Under the operating conditions specified in this standard, when the maximum consistency of the dough reaches 500FU, the volume of water to be added is required.
Note. The number of milliliters of water to be added per 100g of wheat flour with a moisture content of 14% (mass fraction) is expressed in milliliters (mL).
3.4
Dough formation time doughdevelopmenttime
The time from the point of addition of water to the point at which the silty curve begins to fall after reaching the maximum consistency.
See Figure 1.
Note. In rare cases, two maximum values can be observed, and the second maximum is used to calculate the formation time in minutes (min).
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