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GB/T 14615-2019: Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Extensograph test
Status: Valid GB/T 14615: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 14615-2019 | English | 439 |
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Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Extensograph test
| Valid |
GB/T 14615-2019
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| GB/T 14615-2006 | English | 599 |
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Wheat flour -- Physical characteristics of doughs -- Determination of rheological properties using an extensograph
| Obsolete |
GB/T 14615-2006
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| GB/T 14615-1993 | English | 279 |
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3 days [Need to translate]
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Method for determination of rheological properties ofdoughs using an extensograph
| Obsolete |
GB/T 14615-1993
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PDF similar to GB/T 14615-2019
Basic data | Standard ID | GB/T 14615-2019 (GB/T14615-2019) | | Description (Translated English) | Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Extensograph test | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X14 | | Classification of International Standard | 67.040 | | Word Count Estimation | 22,271 | | 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 14615-2019: Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Extensograph 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--Extensograph test
ICS 67.040
X14
National Standards of People's Republic of China
Replace GB/T 14615-2006
Grain oil test for rheological properties of wheat flour dough
Stretcher 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 14615-2006 "Determination of the rheological properties of the physical properties of wheat flour dough, tensile test method", and
The main technical changes compared with GB/T 14615-2006 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);
--- Added "stretching curve", "energy", "extensibility", "constant deformation tensile resistance", "maximum tensile resistance" and "R/E ratio"
Language and definition (see Chapter 3);
---Modified the description of "stretcher" and "powder meter" (see 6.1 and 6.2,.2006 and 6.1 and 6.2);
--- Revised the recommended standards in the "sample" (see Chapter 7, Chapter 7 of the.2006 edition);
--- Revised the standard in the "Measurement of moisture content of wheat flour" (see 8.1, 8.1 of.2006 edition);
--- Modified the process of "preparing the instrument" (see 8.2, 8.2 of the.2006 edition);
--- Modified the process of "preparing dough" (see 8.4, 8.4 edition of.2006);
--- Modified the "measurement" operation process, the operation of the mechanical tensile tester is listed in Appendix B (see 8.5 and Appendix B,.2006 edition)
8.5);
--- Revised the "result representation" (see Chapter 9, Chapter 9 of the.2006 edition);
--- Added "precision" (see Chapter 10);
---Modified "Description of Stretcher" (see Appendix A, Appendix A of the.2006 edition);
--- Removed "Interlaboratory Test Results" (see Appendix B of the.2006 edition);
--- Added detailed interlaboratory precision verification results (see Appendix C).
This standard refers to ISO 5530-2.2012 "Physical properties of wheat flour dough - Part 2. 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, Beijing Guchuan Flour Company.
The main drafters of this standard. Chang Liu, Sun Hui, Fang Xiuli, Chen Yao, Duan Xiaoliang, Zhou Guiying, Yang Xiangyu, Li Zhenhua, Dang Xianmin, Gao Yan,
Wang Xinglei, Wu Lili, Zhang Hongyun, Wang Xinwen, Yi Jun, Zhang Ying.
The previous versions of the standards replaced by this standard are.
---GB/T 14615-1993, GB/T 14615-2006.
Grain oil test for rheological properties of wheat flour dough
Stretcher method
1 Scope
This standard specifies the terms and definitions, principles, reagents, instruments, samples, and measurement steps of the rheological properties of wheat flour dough.
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 6682 Analytical laboratory water specifications and test methods
GB/T 14614 grain and oil test wheat flour dough rheological properties test powder meter method
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Stretching curve extensographcurve
The curve obtained by the tensile test.
3.2
Stretcher water absorption extensographwaterabsorption
Prepare a dough with a consistency of 500FU (powder meter unit) under the operating conditions specified in this standard after 5 minutes of mixing operation.
The volume of water needs to be added.
Note. The number of milliliters of water required to add wheat flour per 100 g of water content of 14% (mass fraction) indicates the amount of water absorption.
3.3
Dough extension properties stretchingcharacteristicsofdough
Under the operating conditions specified in this standard, the dough is deformed by the tensile force until the tensile resistance caused by the fracture and its elongation.
3.4
Energy energy
The area covered by the stretch curve. Characterizes the work done when stretching a test piece.
Note. The unit is cm2.
3.5
Extensibility
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