GB/T 35991-2018 English PDFUS$199.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 35991-2018: Inspection of grain and oils -- Steamed buns of wheat flour processing quality evaluation Status: Valid
Basic dataStandard ID: GB/T 35991-2018 (GB/T35991-2018)Description (Translated English): Inspection of grain and oils -- Steamed buns of wheat flour processing quality evaluation Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X11 Classification of International Standard: 67.060 Word Count Estimation: 10,180 Date of Issue: 2018-03-15 Date of Implementation: 2018-10-01 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 35991-2018: Inspection of grain and oils -- Steamed buns of wheat flour processing quality evaluation---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--Steamed buns of wheat flour processing quality evaluation ICS 67.060 X11 National Standards of People's Republic of China Grain and Oil Testing Wheat Flour Processing Quality Evaluation Published by.2018-03-15 2018-10-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Administration released ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is 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 by. National Academy of Grain Administration, Grain Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture, Shaanxi Province Grain and Oil Products Quantity Supervision and Inspection Institute, Hebei Province Cereals and Oils Quality Inspection Center, Shandong Province Cereals and Oils Inspection Center, and Henan University of Technology. The main drafters of this standard. Chen Yao, Sun Hui, Chang Liu, Zhou Guiying, Pan Jing, Xiao Lirong, Li Zhenhua, Fang Xiuli, Duan Xiaoliang, Li Zhijian. Grain and Oil Testing Wheat Flour Processing Quality Evaluation1 ScopeThis standard stipulates the principles, raw materials, instruments and equipment for the evaluation of the processing quality of wheat flour bread, operation procedures, sample numbers and sensory evaluations. Conditions, sensory evaluation methods, and results presentation. This standard applies to the evaluation of the quality of wheat flour bread processing.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 version (including all amendments) applies to this document. GB/T 1355 wheat flour GB/T 6682 Analysis Laboratory Water Specifications and Test Methods GB/T 10220 Sensory Analysis Methodology GB/T 13868 Sensory analysis of general guidelines for the establishment of sensory analysis laboratories GB/T 16291.1 General guidelines for the evaluation of selection, training and management of sensory analysis Part 1. Preferred assessors GB/T 16291.2 General guidelines for the evaluation of selection, training and management of sensory analysis - Part 2. Expert evaluators GB/T 20886 Yeast for food processing3 PrincipleWheat flour and water are used as raw materials, and yeast is used as a starter to make dough. After molding and proofing, the dough is steamed and cooked. Correct The finished bread product is subjected to quality, aspect ratio and volume measurement, and the external and internal characteristics, taste, toughness and viscosity are subjected to sensory evaluation. According to the provisions of this standard, the score values are determined one by one, and the total processing quality scores are obtained through the total calculation. The higher the score, indicates the processing quality of wheat flour The better.4 raw materials4.1 Wheat flour. Conforms to the provisions of GB/T 1355. 4.2 Instant dry yeast. Conforms to the provisions of GB/T 20886. 4.3 distilled water. in line with the provisions of GB/T 6682.5 Instruments and Equipment5.1 Blender. Needle mixer. 5.2 constant temperature and humidity proofing box. the temperature can be maintained at 30 °C ± 1 °C, relative humidity maintained at 80% ~ 90%. 5.3 Tablet press. The roller spacing can be adjusted. 5.4 stainless steel steamer. diameter 26cm ~ 28cm, single layer. 5.5 Induction Cooker. Minimum power 1600W. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 35991-2018_English be delivered?Answer: Upon your order, we will start to translate GB/T 35991-2018_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 35991-2018_English with my colleagues?Answer: Yes. 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