GB/T 37511-2019 English PDFUS$359.00 · In stock
Delivery: <= 4 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 37511-2019: Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Mixolab test Status: Valid
Basic dataStandard ID: GB/T 37511-2019 (GB/T37511-2019)Description (Translated English): Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Mixolab test Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X14 Classification of International Standard: 67.040 Word Count Estimation: 18,192 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 37511-2019: Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Mixolab 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--Mixolab test ICS 67.040 X14 National Standards of People's Republic of China Grain oil test for rheological properties of wheat flour dough Mixed tester method Published on.2019-05-10 2019-12-01 implementation State market supervision and administration China National Standardization Administration issued ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is compiled with reference to ISO 17718.2013 "Determination of rheological properties of whole wheat flour and wheat flour mixed temperature rise function". 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, China Agricultural University, College of Food Science and Nutritional Engineering, Henan University of Technology College of Food, Oil and Food, School of Food Science and Engineering, Nanjing University of Finance and Economics, Keming Food Research Institute of Hunan Province, Yudong Flour Co., Ltd., COFCO Camp Health Research Institute, Lanzhou Food Industry Research Institute, Guangzhou Bangsheng Biotechnology Co., Ltd., Trey Shoubang (Beijing) Trading Co., Ltd. The main drafters of this standard. Chen Yao, Sun Hui, Chang Liu, Fang Xiuli, Duan Xiaoliang, Yu Hui, Shen Qun, Zhao Renyong, Yuan Jian, Huo Fengyan, Gao Yan, Zhu Kerui, Gao Guoqiang, Peng Zhiqiang. Grain oil test for rheological properties of wheat flour dough Mixed tester method1 ScopeThis standard specifies the terms and definitions, principles, instruments and apparatus, reagents, and methods for testing the rheological properties of wheat flour dough using a hybrid tester. Samples, procedures, results, precision, and results reports. This standard applies to the dough rheological properties test of wheat flour.2 Normative referencesThe 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 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 methods3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Mixing tester curve mixolabcurve The curve obtained by the test of the mixed tester. 3.2 Water absorption rate ABS The dough reaches the required amount of water added to the target consistency C1 obtained according to a certain set procedure, to account for 14% of the wet wheat flour. The amount of the score is expressed. 3.3 Initial maximum consistency C1 The initial maximum consistency value of the dough during the formation of the mixed tester curve. Note. The unit is cow rice (N·m). 3.4 C1 time C1Time T1 During the dough kneading process, the consistency is maintained for a continuous time above the C1-11% x C1 (i.e., 89) consistency value. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 37511-2019_English be delivered?Answer: Upon your order, we will start to translate GB/T 37511-2019_English as soon as possible, and keep you informed of the progress. The lead time is typically 2 ~ 4 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 37511-2019_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 37511-2019_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. 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