GB/T 14611-2008 English PDFUS$189.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 14611-2008: Inspection of grain and oils -- Bread-baking test of wheat flour -- Straight dough method Status: Valid GB/T 14611: Historical versions
Basic dataStandard ID: GB/T 14611-2008 (GB/T14611-2008)Description (Translated English): Inspection of grain and oils -- Bread-baking test of wheat flour -- Straight dough method Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: B20 Classification of International Standard: 67.040 Word Count Estimation: 8,833 Date of Issue: 2008-11-04 Date of Implementation: 2009-01-01 Older Standard (superseded by this standard): GB/T 14611-1993 Regulation (derived from): National Standard Approval Announcement 2008 No.17 (Total No.130) Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China Summary: This standard specifies the principles of direct fermentation of bread baking trials, materials, instruments and equipment, procedures, results and evaluation, as well as allowing poor. This standard applies to the evaluation of wheat or wheat flour and other ingredients for bread baking quality. GB/T 14611-2008: Inspection of grain and oils -- Bread-baking test of wheat flour -- Straight dough method---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. Bread-baking test of wheat flour. Straight dough method ICS 67.040 B20 National Standards of People's Republic of China Replacing GB/T 14611-1993 Inspection of grain and wheat flour bread baking quality Direct fermentation Posted 2008-11-04 2009-01-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released ForewordThis standard is GB/T 14611-1993 "wheat flour bread baking quality of direct fermentation" amendments. This standard and GB/T 14611-1993 compared to the main changes are as follows. --- On the raw material requirements in order to comply with the 2007 release of GB/T 20886 "yeast food processing" requirement to replace the original standards Quality requirements specified in the yeast; --- On the test dough recipe, ascorbic acid instead of potassium bromate as an oxidant dough, yeast amount from 1.6% to 1.8% Clear malt powder added in an amount of 0.2%; --- In the operation process, after the original standard fermentation dough before fermentation first division to split the dough; --- Increase the recommended three roll forming machine; --- Will into the furnace baking temperature and time were changed to 215 ℃ about 20min; --- Bread volume and quality of the measurement time to be measured after 5min baked bread; --- To remove results and evaluation of the content related to hematocrit; --- Bread Appendix A scoring method has been modified to simplify the index score, increasing the core bread texture image reference rates. Appendix A of this standard is a normative appendix. The standard proposed by the National Food Authority. This standard by the National Standardization Technical Committee OILS. This standard was drafted. Academy of State Grain Administration, the East China Sea Oil Industries (Zhangjiagang) Co., Ltd., Henan University of Technology, the Ministry of Agriculture Cereals and products Supervision and Inspection Center (Beijing), Angel Yeast Co., Ltd. The main drafters of this standard. Sun Hui, Jiang Weili, Lei Ling, white stone, Wang Likun, Wang Fengcheng, Zhou Guiying, Yang Zizhong, Zheng Yu. This standard replaces the standards previously issued as follows. --- GB/T 14611-1993. Inspection of grain and wheat flour bread baking quality Direct fermentation1 ScopeThis standard specifies the principle of direct fermentation of bread baking test, materials, instruments and equipment, procedures, results and evaluation, as well as allow Xu difference. This standard applies to the evaluation of wheat or wheat flour and other ingredients for breadmaking quality.2 Normative referencesThe following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 317 white sugar GB 1355 wheat flour GB 2721 hygienic standard of edible salt GB/T 5410 milk (milk) Laboratory use specifications and test methods GB/T 6682 Analysis GB 8275 Food additive α- amylase enzyme GB 14754 Food additive vitamin C (ascorbic acid) GB/T 20886 food processing yeast LS/T 3218 shortenings Principle 3 Wheat flour and other ingredients mixed into the dough, after 90min fermentation molding, proofing 45min into the furnace after baking. Baked bread After weighing quality, volumetric, and external and internal features of sensory evaluation indicators give breadmaking quality score.4 Materials4.1 Wheat flour. comply GB 1355's. 4.2 instant dry yeast. comply with GB/T 20886 of. 4.3 Salt. comply GB 2721's. 4.4 Sugar. comply with the provisions of GB 317. 4.5 skimmed milk powder. in line with GB/T 5410 regulations. 4.6 Shortening. In compliance LS/T 3218's. 4.7 Water. in line with GB/T 6682 in the three water requirements. 4.8 malt flour (or α- amylase). homemade, with a suitable α- amylase (α- amylase goods shall comply with the provisions of GB 8275). 4.9 ascorbic acid. in line with GB 14754 requirements. 5. Apparatus 5.1 Mixers. Pin mixer. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 14611-2008_English be delivered?Answer: Upon your order, we will start to translate GB/T 14611-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 14611-2008_English with my colleagues?Answer: Yes. 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Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 14611-2008 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
