GB/T 5506.1-2008 English PDF

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GB/T 5506.1-2008: Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by manual method
Status: Valid

GB/T 5506.1: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 5506.1-2008	189	Add to Cart	3 days	Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by manual method	Valid
GB/T 5506-1985	199	Add to Cart	2 days	Inspection of grain and oilseeds--Methods for determination of gluten	Obsolete

Similar standards

GB/T 5519   GB/T 15682   GB/T 20190   GB/T 5506.2   GB/T 5506.3   GB/T 5506.4   

Basic data

Standard ID: GB/T 5506.1-2008 (GB/T5506.1-2008)
Description (Translated English): Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by manual method
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B20
Classification of International Standard: 67.040
Word Count Estimation: 8,831
Date of Issue: 2008-11-04
Date of Implementation: 2009-01-01
Quoted Standard: GB/T 5506.2; GB/T 21305
Adopted Standard: ISO 21415-1-2006, MOD
Regulation (derived from): National Standard Approval Announcement 2008 No.17 (Total No.130)
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 the determination of wheat (including common wheat and durum wheat) and methods of using the manual method of wet gluten content of wheat flour. This section can be used directly for the determination of gluten in wheat flour. Durum wheat particles can also be used for common wheat flour or whole wheat flour (particle fineness to achieve the requirements of Appendix table A. 1) Determination of gluten.

GB/T 5506.1-2008: Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by manual method

---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.
Wheat and wheat flour Gluten content Part 1. Determination of wet gluten by manual method ICS 67.040 B20 National Standards of People's Republic of China Wheat and wheat flour gluten content Part 1. Determination of wet gluten Hand wash method (ISO 21415-1.2006, MOD) Posted 2008-11-04 2009-01-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

GB/T 5506 "gluten content of wheat and wheat flour" is divided into four parts. --- Part 1. Determination of wet gluten hand wash; --- Part 2. Determination of wet gluten instrument; --- Part 3. Determination of dry gluten drying oven; --- Part 4. Determination of dry gluten rapid drying. This section GB/T 5506 Part 1. The partial modification of the use of ISO 21415-1.2006 "Determination of gluten content of wheat and wheat flour Hand wash method of wet gluten content" (English Version). This part of ISO 21415-1.2006 The main technical differences are as follows. --- Test sample by a sample weight 24g revised to 14% moisture content of 10g, the amount of sodium chloride solution prepared dough by 12mL Modify 4.6mL ~ 5.2mL; --- Preparation of the dough was allowed to stand by the two containers modified to be carried out in the same container; --- Washed with 30g of dough from the dough, said dough is prepared to take all changed; --- Increase "centrifuge device drain"; --- Modify the formula of wet gluten content; --- Remove the original international standard in Appendix A and Appendix C. For ease of use, this section made the following editorial changes. --- Remove the preamble to international standards; --- The "this International Standard" to "GB/T 5506 to the present section"; --- With a decimal point instead of the original international standard as a decimal point ",". ","; --- 1.1-2000 in accordance with section 6.5.1, "Notes and the provisions Examples" provisions of GB/T , for each chapter, the original serial number of each item of note for Delete or reorder numbers. GB/T 5506.1, GB/T 5506.2, respectively, as hand method, determination of wet gluten content instrumental method. Fully formed gluten structure needs to be Place dough certain period of time, the results of both measurement generally vary. Typically, the measurement results of hand-washing method is usually higher than the instrument law, in particular Higher gluten content of wheat samples, test methods shall be given in the test report. This section of Appendix A normative appendix. This part is proposed by the National Food Authority. This part of the National Grain and Oil Standardization Technical Committee centralized. This section drafted by. Academy of State Grain Bureau, Beijing Municipal foodstuff and Inspection. The main drafters of this section. Sun Hui, Jiang Weili, Wang Likun, Lei Ling, white stone, Wang Lidan. Wheat and wheat flour gluten content Part 1. Determination of wet gluten Hand wash method

1 Scope

This section GB/T 5506 specifies the determination of wheat (including durum wheat and common wheat) by hand-washing method and wet gluten-containing wheat flour Method quantity. This part can be used directly in the determination of gluten in wheat flour can also be used for durum wheat or common wheat semolina whole wheat flour (particle coarseness Tables in Appendix A. reached Defined in claim 1) Determination of gluten.

2 Normative references

The following documents contain provisions which, through reference to GB/T 5506 to the present, constitute provisions of this section. For dated reference documents Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this section. GB/T 5506.2 wheat and wheat flour gluten content - Part 2. Determination of wet gluten (GB/T 5506.2-2008 instrumental method, ISO 21415-2.2006, IDT) GB/T 21305 Cereals and cereal products - Determination of moisture conventional method (GB/T 21305-2007, ISO 712.1998, IDT)

3 Terms and Definitions

The following terms and definitions apply GB/T 5506 of this section. 3.1 According to GB/T 5506 or this part of GB/T 5506.2 provisions are mainly composed of two protein components of wheat (and gluten Gliadin) hydrated made without dried material having viscoelasticity. 3.2 Weight wheat particles by crushing small mill made in accordance with Table A. Powder 1. 3.3 Hard wheat powder by grinding and milling machine made of separation. 3.4 Particles milled wheat laboratory milling machine isolated thickness of less than 250μm powder. Principle 4 Wheat flour, whole wheat flour or semolina dough made sodium chloride solution was added, allowed to stand for a period of time to form a gluten network structure. With sodium chloride Hand wash dough solution to remove substances such as starch in the dough and the excess water to make gluten separated.

5 Reagents

Unless there are specific instructions, the reagents were of analytical grade. Distilled water, deionized water or water of equivalent purity. ......

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