GB/T 14612-2008 English PDF

US$189.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 14612-2008: Inspection of grain and oils -- Bread baking test of wheat flour -- Sponge-dough method
Status: Valid

GB/T 14612: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 14612-2008	189	Add to Cart	3 days	Inspection of grain and oils -- Bread baking test of wheat flour -- Sponge-dough method	Valid
GB/T 14612-1993	359	Add to Cart	3 days	Bread baking quality of wheat flour. Sponge dough method	Obsolete

Similar standards

GB/T 15682   GB/T 22505   GB/T 20190   GB/T 26879   GB/T 14613   GB/T 14611   

Basic data

Standard ID: GB/T 14612-2008 (GB/T14612-2008)
Description (Translated English): Inspection of grain and oils -- Bread baking test of wheat flour -- Sponge-dough method
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B20
Classification of International Standard: 67.040
Word Count Estimation: 8,814
Date of Issue: 2008-11-04
Date of Implementation: 2009-01-01
Older Standard (superseded by this standard): GB/T 14612-1993
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 principle of the method of fermentation kinds of bread baking trials, recipes and procedures and quality evaluation, instruments and equipment, materials. This standard applies to the evaluation of wheat flour for bread baking quality, but also to evaluate the impact of wheat and other grains composite powder and other ingredients on bread baking quality using the kinds of fermentation.

GB/T 14612-2008: Inspection of grain and oils -- Bread baking test of wheat flour -- Sponge-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. Sponge-dough method ICS 67.040 B20 National Standards of People's Republic of China Replacing GB/T 14612-1993 Inspection of grain and wheat flour bread baking quality The kinds of 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

Foreword

The standard reference to American Association of Cereal Chemists Standard AACC10-09 (1999) "Basic Long straight dough method of bread baking Leaven ", AACC10-10B (1999)" Optimization straight dough method of bread baking ", AACC10-11 (1999)" in the square Bread dough Law pounds of bread. " This standard is GB/T 14612-1993 "wheat flour bread baking quality of the seed fermentation" amendments. This standard replaces GB/T 14612-1993. This standard and GB/T 14612-1993 compared to the main changes are as follows. --- Emphasized the right amount of water changes, it is recommended to farinograph absorption is based on the actual amount of water to make appropriate changes in test dough; --- An indication of when the tests of amylase activity in wheat flour shortage, you should add the right amount of malt flour or fungal α- amylase; --- Remove the instant dry yeast manufacturers recommend, omissions yeast activation step, eliminating the use of yeast nutrients, improve the use of yeast Amount (from the 0.7% to 1.0%); --- Clear use pin mixer, mixing equipment recommended rub is kneaded dough time to predict the optimum primary kneading mixing time; --- Add the recommended three roll forming machine; --- Clear baking conditions (baking temperature of 215 ℃, baking time 18min ~ 22min); --- Bread volume and weight measurement time to be determined after the bread baked in 5min; --- Modify the external and internal features of bread were sensory evaluation time; --- Appendix A (breadmaking quality score) has been modified. 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. Henan University of Technology, the Ministry of Agriculture Grain Quality Supervision and Testing Center (Tai'an), the National Food Authority Scientific Research Hospital, Zhengzhou City, Western Food Co., Ltd., Xinxiang City Xinliang Grain and Oil Processing LLC, Angel Yeast Co., Ltd., Beijing Oriental Fu Tak Technology Development Center. The main drafters of this standard. Wang Fengcheng, TIAN Ji-Chun, Sun Hui, Wang Xianlun, Ya Qiang, Zhu Lianliang, Yan Hongyan, cold Jianxin at prime level. This standard replaces the standards previously issued as follows. --- GB/T 14612-1993. Inspection of grain and wheat flour bread baking quality The kinds of fermentation

1 Scope

This standard specifies the principle of the method of fermentation seed bread baking test, materials, instruments and equipment, recipes and procedures and quality Evaluation. Bread baking quality standards applicable to the use of this kind of fermentation in the evaluation of wheat flour, also applies to the evaluation of wheat and other grains composite powder And other ingredients on bread baking quality.

2 Normative references

The 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/T 1266 chemical reagents sodium chloride GB 1355 wheat flour GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD) GB/T 20886 food processing yeast LS/T 3218 shortenings

3 PRINCIPLE OF THE METHOD

The method of 100g or 200g flour basis, or for the production of a two-containing bread flour 100g. The first part of the test of wheat flour and water and is kneaded to prepare a whole yeast in the dough, after a long period of fermentation, and then with the rest of the small Flour, water and other ingredients to prepare a master dough is kneaded, the short-term continuation of the fermentation, segmentation rubbing round, intermediate proofing and molding, and then through the most After proofing, into the oven baking. After the bread baked, weighed, measured by volume, bread external and internal characteristics of sensory evaluation index, made Bread baking quality score.

4 Materials

4.1 Wheat flour. comply GB 1355's. If the test of amylase activity in wheat flour shortage, should be added the right amount of malt flour or fungal α- Amylase, depending on the amount of wheat flour falling number test, generally wheat flour falling number test should be adjusted to 250s ~ 300s Fan Around inside. 4.2 instant dry yeast. comply with GB/T 20886 of. Recommended immediately after opening packing in a closed vial refrigerated, 1 He spent the month. 4.3 salt. sodium chloride, chemically pure, consistent with the provisions of GB/T 1266's. 4.4 Sugar. superior grade white sugar, comply with the provisions of GB 317. 4.5 Shortening. In compliance LS/T 3218's. 4.6 Water. distilled or deionized water, in line with the provisions of GB/T 6682's. 5. Apparatus 5.1 mixer. vertical needle type mixer, stirred rated single amount of 100g or 200g flour. ......

Image     

Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 14612-2008_English be delivered?

Answer: Upon your order, we will start to translate GB/T 14612-2008_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 14612-2008_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 14612-2008_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.

Question 5: Should I purchase the latest version GB/T 14612-2008?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 14612-2008 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.