GB/T 20981-2021 English PDF

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GB/T 20981-2021: General quality of bread
Status: Valid

GB/T 20981: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 20981-2021	179	Add to Cart	3 days	General quality of bread	Valid
GB/T 20981-2007	319	Add to Cart	3 days	Bread	Obsolete

Similar standards

GB/T 21270   GB/T 20980   SB/T 10419   GB/T 20977   

Basic data

Standard ID: GB/T 20981-2021 (GB/T20981-2021)
Description (Translated English): General quality of bread
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X28
Word Count Estimation: 9,973
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 20981-2021: General quality of bread

---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.
General quality of bread ICS 67.060 X28 National Standards of People's Republic of China Replace GB/T 20981-2007 General Rules of Bread Quality Released on 2021-11-26 2022-06-01 implementation State Administration for Market Regulation Issued by the National Standardization Management Committee

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 20981-2007 "Bread". The main technical changes of this standard compared with GB/T 20981-2007 "Bread" as follows. ---Modified the normative reference documents (see Chapter 2, Chapter 2 of the.2007 edition); ---Modified terms and definitions (see Chapter 3, Chapter 3 of the.2007 edition); ---Modified the product classification (see Chapter 4, Chapter 4 of the.2007 edition); ---Modified sensory requirements (see 5.1, 5.1 in.2007 edition); ---Modified the physical and chemical requirements (see 5.2, 5.3 of the.2007 edition); ---Deleted the requirements for hygiene requirements, food additives and food nutrition fortifiers (see 5.4 and 5.5 of the.2007 edition); --- The inspection methods for specific volume and hygiene requirements have been deleted (see 6.5 and 6.6 in the.2007 edition); ---Modified the inspection rules (see Chapter 7, Chapter 7 of the.2007 edition); ---Modified the labeling requirements (see Chapter 8, Chapter 8 of the.2007 edition); ---Added the requirements for the transportation of frozen bread (see 10.4); ---Modified storage requirements (see Chapter 11, Chapter 11 of the.2007 edition). This standard was proposed by the China National Light Industry Council. This standard is under the jurisdiction of the National Standardization Technical Committee for Baked Products (SAC/TC488). Drafting organizations of this standard. China Bakery and Sugar Products Industry Association, Dali Food Group Co., Ltd., Fujian Panpan Food Co., Ltd., Guangzhou Institute of Quality Supervision and Inspection, Taoli Bread Co., Ltd., China Food and Fermentation Industry Research Institute Co., Ltd., Beijing Yiqing Food Group Co., Ltd., Beijing Hollyland Industry and Trade Co., Ltd., Beijing Wedome Food Co., Ltd., Beijing Daoxiangcun Food Co., Ltd. Company, Miqi Food Co., Ltd., Harbin Qiulin Food Co., Ltd., Beijing Campbell Food Co., Ltd., Beijing Espro Special Bread Industry Co., Ltd., Shanghai Sanhui Maifeng Food Co., Ltd., Anhui Bali Sweet Food Co., Ltd., Angel Yeast Co., Ltd. Company, Guangxi Danbaoli Yeast Co., Ltd., Pony Testing Group Co., Ltd. The main drafters of this standard. Zhang Jiukui, Wei Lili, Le Zhenqiao, Chen Wenhua, Xian Yanping, Chen Yan, Wu Xuequn, Li Qi, Li Xiaojun, Huang Li, Guo Yaping, Feng Hui, Li Yan, Ma Guimin, Zhu Shu, Xu Yihui, Dong Jian, Hu Xinping, Zhou Shiwei, Dong Siyuan, Song Wei, Chen Hanjin. The previous editions of the standard replaced by this standard are as follows. ---GB/T 20981-2007. General Rules of Bread Quality

1 Scope

This standard specifies the terms and definitions of bread, product classification, technical requirements, test methods, inspection rules, labeling, packaging, transportation and Store. This standard applies to bread and rusks.

2 Normative references

The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article Pieces. For undated reference documents, the latest version (including all amendments) is applicable to this document. GB/T 601 Preparation of Standard Titration Solution for Chemical Reagents GB 5009.3 National Food Safety Standard Determination of Moisture in Food JJF1070 Quantitative packaging commodity net content measurement inspection rules Measures for the Metrological Supervision and Administration of Quantitative Packaging Commodities (General Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75)

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Bread Use wheat flour, yeast, water, etc. as the main raw materials, with or without other ingredients, after stirring, fermentation, molding, proofing, cooking, cooling, etc. Processed foods, and foods with other ingredients added to the surface or inside of the product before or after cooking.

4 Product Classification

4.1 Soft bread Bread with soft tissue and uniform pores. 4.2 Hard bread Bread with hard or cracked skin and soft internal structure. 4.3 Shortbread Bread with clear layers and soft taste. 4.4 Prepared bread Add butter, edible oil products, egg products, meat products, cocoa products, jams, etc. to the surface or inside of the bread dough before or after baking Ingredients for bread. ......

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