GB/T 35869-2018 English PDF

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GB/T 35869-2018: Inspection of grain and oils -- Bread-baking quality evaluation of wheat flour -- Rapid-baking test
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 35869-2018	159	Add to Cart	3 days	Inspection of grain and oils -- Bread-baking quality evaluation of wheat flour -- Rapid-baking test	Valid

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Basic data

Standard ID: GB/T 35869-2018 (GB/T35869-2018)
Description (Translated English): Inspection of grain and oils -- Bread-baking quality evaluation of wheat flour -- Rapid-baking test
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B20
Classification of International Standard: 67
Word Count Estimation: 8,898
Date of Issue: 2018-02-06
Date of Implementation: 2018-09-01
Quoted Standard: GB 317; GB 1355; GB 2721; GB/T 6682; GB 8275; GB/T 10220; GB/T 13868; GB/T 14614; GB 14754; GB/T 16291.1; GB/T 16291.2; GB/T 20886; GB/T 23535; LS/T 3218
Regulation (derived from): National Standard Notice No. 2 of 2018
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration
Summary: This standard stipulates the principle of fast baking method for determining the bread baking quality of wheat flour, raw materials, instruments and equipment, operation procedures, sample numbering and sensory evaluation conditions, sensory evaluation methods and expression of results. This standard is applicable to the evaluation of the bread baking quality of wheat flour, and it is also suitable for evaluating the bread baking quality of wheat flour added with other grain composite flour and other ingredients.

GB/T 35869-2018: Inspection of grain and oils -- Bread-baking quality evaluation of wheat flour -- Rapid-baking 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. Bread-baking quality evaluation of wheat flour.Rapid-baking test ICS 67 B20 National Standards of People's Republic of China Evaluation of Baking Quality of Wheat Flour Bread by Grain and Oil Inspection Rapid baking Published on.2018-02-06 2018-09-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Administration issued

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the National Grain Administration. 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 Research Institute, Ministry of Agriculture Grain Quality Supervision, Inspection and Testing Center, Shandong Province Grain and Oil Testing Heart, Shaanxi Provincial Grain and Oil Product Quality Supervision and Inspection Institute, Hebei Province Grain and Oil Quality Testing Center. The main drafters of this standard. Sun Hui, Chen Yao, Chang Liu, Zhou Guiying, Du Xiangdong, Zhao Peng, Tan Junfeng, Duan Xiaoliang, Fang Xiuli. Evaluation of Baking Quality of Wheat Flour Bread by Grain and Oil Inspection Rapid baking

1 Scope

This standard specifies the principle, raw materials, instruments and equipment, operation steps and sample number of the rapid baking method for measuring the baking quality of wheat flour bread. And sensory evaluation conditions, sensory evaluation methods, and results presentation. This standard is applicable to the evaluation of the bread baking quality of wheat flour, and is also applicable to the evaluation of the addition of other cereal composite powders and other ingredients. Bread baking quality of wheat flour.

2 Normative references

The 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 317 white sugar GB 1355 wheat flour GB 2721 Food Safety National Standard Edible Salt GB/T 6682 Analytical laboratory water specifications and test methods GB 8275 food additive alpha-amylase preparation GB/T 10220 General Theory of Sensory Analysis GB/T 13868 Sensory analysis establishes general guidelines for sensory analysis laboratories GB/T 14614 Physical properties of wheat flour dough - Determination of water absorption and rheological properties GB 14754 National Food Safety Standard Food Additives Vitamin C (ascorbic acid) GB/T 16291.1 General guidelines for sensory analysis selection, training and management evaluators Part 1. Preferred evaluators GB/T 16291.2 General guidelines for sensory analysis selection, training and management evaluators Part 2. Expert evaluators GB/T 20886 Yeast for food processing GB/T 23535 lipase preparation LS/T 3218 shortening

3 Principle

The wheat flour and other ingredients are mixed into a dough, which is formed after fermentation for 20 minutes, and is baked for 40 minutes and then baked in the oven. Bread baked Thereafter, the volume was measured, and the external and internal characteristic indexes were subjected to sensory evaluation to obtain a bread baking quality score.

4 raw materials

4.1 Wheat flour. in accordance with the provisions of GB 1355. 4.2 Instant dry yeast. in accordance with the provisions of GB/T 20886. 4.3 Salt. in accordance with the provisions of GB 2721. 4.4 Sugar. Meet the requirements of GB 317. ......

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