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GB/T 37510-2019 English PDF

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GB/T 37510-2019: Inspection of grain and oils - Swelling properties test of wheat flour
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Basic data

Standard ID GB/T 37510-2019 (GB/T37510-2019)
Description (Translated English) Inspection of grain and oils - Swelling properties test of wheat flour
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X04
Classification of International Standard 67.040
Word Count Estimation 14,118
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 37510-2019: Inspection of grain and oils - Swelling properties test of wheat flour

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Inspection of grain and oils--Swelling properties test of wheat flour ICS 67.040 X04 National Standards of People's Republic of China Determination of swelling potential of wheat flour by grain and oil 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 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, Inspection and Testing Center, Shandong Province Grain and Oil Testing Heart, Hebei Province Grain and Oil Quality Testing Center, Dezhou Grain Quality Inspection (Centre) Station, Yunnan Grain and Oil Product Quality Supervision, Inspection and Testing Center, Ning Summer Grain and Oil Product Quality Testing Center, Wuhan Grain and Oil Food Center Inspection Station, Suzhou Grain and Oil Quality Monitoring Institute, Henan University of Technology. The main drafters of this standard. Fang Xiuli, Sun Hui, Hong Yu, Chang Liu, Chen Yao, Duan Xiaoliang, Ouyang Yuhong, Duan Zhangqun, Zhou Guiying, Sun Xueyuan, Tan Junfeng, Lu Hanshuang, Ma Lijun, Liang Rui, Zhang Xin, Xu Linna, Wen Jiping. Determination of swelling potential of wheat flour by grain and oil

1 Scope

This standard specifies the terms and definitions, principles, instruments, reagents, samples, operation procedures, results calculations and tables for the determination of wheat flour swelling potential. Report, precision and results report. This standard is applicable to the evaluation of starch quality characteristics of wheat flour.

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 5491 Inspection of food and oil materials, sampling method 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 Expansion potential flourswelingvolume;FSV The ratio of the volume of the obtained starch gel to the mass of the dry basis of the sample after gelatinization for a specified period of time at a certain temperature. Note. The unit is milliliters per gram (mL/g).

4 Principle

Under the specified conditions, the wheat flour is gelatinized, the gel produced by the solvent is centrifuged, the gel length is measured, and converted into a volume to calculate the gel volume and The ratio of the dry mass of the sample. The swelling potential is related to the ratio of amylose-amylopectin in wheat flour, reflecting the progress of wheat flour in the gelatinization process. The water absorption and the water holding capacity of the paste after centrifugation under certain conditions.

5 instruments

5.1 FSV hot water bath mixer. The test tube can be turned upside down in hot water. See Appendix A for illustration. 5.2 Hot water bath. can accommodate the mixing rack and control the water temperature at 92.5 ° C, temperature stability. ± 0.2 ° C. External dimensions. 56cm × 35cm × 33cm, volume 8L ~ 22L, see Appendix A for the illustration. Note. The temperature of the water bath will drop after the mixing rack and test tube are placed in the hot water bath. To ensure that the test error is minimized, the temperature of the hot water bath is required to not fall. 1.5 ° C, and returned to 92.5 ° C within 5 min. 5.3 Centrifuge. Adjustable speed to 1000 × g. 5.4 Test tube. high temperature resistant, with a screwable lid and good sealing. The recommended size is 16mm × 125mm, the volume is not small

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