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Inspection of grain and oils -- Method for cake-making of wheat flour -- Sponge cake
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Basic data
| Standard ID | GB/T 24303-2009 (GB/T24303-2009) |
| Description (Translated English) | Inspection of grain and oils -- Method for cake-making of wheat flour -- Sponge cake |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | B20 |
| Classification of International Standard | 67.040 |
| Word Count Estimation | 8,889 |
| Date of Issue | 2009-09-30 |
| Date of Implementation | 2010-01-01 |
| Quoted Standard | GB 1355; GB 1445; GB/T 10220; GB/T 13868; SB/T 10277 |
| Regulation (derived from) | National Standard Approval Announcement 2009 No.10 (Total No.150) |
| 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 test methods for sponge cake principle, steps, , instruments and equipment, material results said. This standard applies to the evaluation of wheat or wheat flour and other ingredients for sponge cake baking quality. |
GB/T 24303-2009: Inspection of grain and oils -- Method for cake-making of wheat flour -- Sponge cake
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Inspection of grain and oils. Method for cake-making of wheat flour. Sponge cake
ICS 67.040
B20
National Standards of People's Republic of China
Inspection of grain and wheat flour cake baking quality
Sponge cake Law
Posted 2009-09-30
2010-01-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
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 Bureau, Ministry of Agriculture, Grain Products Quality Supervision and Testing Center (Beijing).
The main drafters of this standard. Jiang Weili, Sun Hui, Lei Ling, white stone, Zhou Guiying.
Inspection of grain and wheat flour cake baking quality
Sponge cake Law
1 Scope
This standard specifies the test methods for sponge cake principles, materials, instruments and equipment, procedures, and the results indicate.
This standard applies to the evaluation of wheat or wheat flour and other ingredients for sponge cake 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 1355 wheat flour
GB 1445 soft white sugar
GB/T 10220 Sensory Analysis Subjects
GB/T 13868 Sensory analysis sensory analysis laboratory to establish general guidelines
SB/T 10277 Fresh eggs
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Fresh eggs and wheat flour and ingredients to prepare a dessert for a Class leavening baked batter made.
Principle 4
The use of protein foaming properties, by mechanical stirring in egg filled with a lot of air, add flour and ingredients to prepare a batter by baking
Made of baked sponge cake, and quality evaluation under specified conditions.
5 material
5.1 wheat flour
Comply with the provisions of GB 1355.
5.2 fresh eggs
Compliance with two standards SB/T 10277 requirements.
5.3 soft white sugar
Comply with the provisions of GB 1445.
6 instruments and equipment
6.1 Hand Mixer. CVT Hand Mixer (40r/min ~ 300r/min). Catchy beat egg cylinder body diameter 24cm, bottom diameter under 11cm,
Deep 9.5cm, hemispherical wall.
6.2 Electric oven. Print the oven, you can adjust the upper and lower fire, temperature range of 50 ℃ ~ 300 ℃. Or rotating oven, temperature range
...
