GB/T 5506.3-2008 English PDF

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GB/T 5506.3-2008: Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method
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Basic data

Standard ID: GB/T 5506.3-2008 (GB/T5506.3-2008)
Description (Translated English): Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying 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
Older Standard (superseded by this standard): GB/T 14607-1993
Quoted Standard: GB/T 5506.1; GB/T 5506.2; GB/T 5506.4; GB/T 21305
Adopted Standard: ISO 21415-3-2006, IDT
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 GB/T 5506. 1 and GB/T 5506. 2 wet gluten obtained by the oven method for determination of dry gluten content. This section also applies to the determination of moisture content of wet gluten.

GB/T 5506.3-2008: Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method

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Wheat and wheat flour Gluten content Part 3. Determination of dry gluten from wet gluten by an oven drying method ICS 67.040 B20 National Standards of People's Republic of China GB/T 5506.3-2008/ISO 21415-3.2006 Replacing GB/T 14607-1993 Wheat and wheat flour gluten content Part 3. Determination of dry gluten oven drying (ISO 21415-3.2006, IDT) 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 3. This part identical with ISO 21415-3.2006 "wheat flour and wheat gluten oven drying wet gluten Determination of dry gluten-containing Amount "(in English). For ease of use, this section for 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 ",". ","; --- Delete Section 6.1 "It should be noted here m1 and hand-washing method 'said sample portion' quality wheat flour are not equal."; --- The "m is the test of the quality of the original wet gluten content of the dough sample 'Edit 7.1 formula is" m is the test of wet gluten content Quality raw wheat flour samples. "; --- Remove 7.1 "Original quality recording extract wet gluten wheat flour for m1. It should be noted here m1 and hand-washing method 'said sample Quality wheat flour part 'is not equal... " Appendix A of this section is an informative annex. 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. This part of the standard replaces the previous editions are. --- GB/T 14607-1993. GB/T 5506.3-2008/ISO 21415-3.2006 Wheat and wheat flour gluten content Part 3. Determination of dry gluten oven drying

1 Scope

GB/T 5506 provisions of this section by the GB/T 5506.1 and GB/T 5506.2 resulting wet gluten by an oven measuring dry gluten The method of content. This section also applies to the determination of moisture content of wet 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 5506.1 wheat and wheat flour gluten content - Part 1. Determination of wet gluten (GB/T 5506.1-2008 hand-washing method, ISO 21415-1.2006, MOD) 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 5506.4 wheat flour and wheat gluten content - Part 4. Determination of dry gluten fast drying (GB/T 5506.4- 2008, ISO 21415-4.2006, 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 5506.1 or GB/T 5506.2 provisions are mainly composed of two protein components of wheat (gluten and gliadin protein White) hydrated made without dried material having viscoelasticity. 3.2 The method according to this section or GB/T 5506.4 predetermined residual material drying wet gluten obtained. Principle 4 According to GB/T 5506.1 or GB/T 5506.2 regulations get wet gluten, after drying said whichever quality.

5 Equipment

General laboratory equipment and the following equipment. 5.1 scalpel or a knife. 5.2 metal or plastic plate. 5cm × 5cm. 5.3 Oven. Maintain 130 ℃ ± 2 ℃. GB/T 5506.3-2008/ISO 21415-3.2006 5.4 dryer. with effective desiccant. 5.5 Balance. dividing the value of 0.01g.

6 steps

6.1 said sample Quality weighing dish to the nearest 0.01g, recorded as m1 0. Taken by the GB/T 5006.1 or GB/T 5006.2 resulting wet gluten Balls on the plate, and the plate was weighed wet gluten quality, accurate to 0.01g, recorded as m1 5. Preparation of wet gluten quality of the original recording of wheat flour for m1. 6.2 Detection The dishes and gluten placed in 130 ℃ oven (5.3) after drying 2h removed with a scalpel or a knife draw three in the first half of the dry gluten Or four parallel incisions, then back into the oven and continue drying 4h, a total drying time of 6h. Remove the plate and dry gluten, cooled in a desiccator to room temperature (usually takes 30min). Weigh dish and dry gluten, precise To 0.01g, recorded as m1 4.

7 Results Calculation

7.1 Calculation of dry gluten content Test samples dry gluten content according to formula (1). Gdry = M1 m1 4- 0 M1 × 100% (1) Where. Gdry --- test sample dry gluten content of wheat flour in order to account for the original sample mass fraction; M1 4 --- plates and dry gluten total mass in grams (g); Mass m1 0 --- empty dish in grams (g); M1 --- quality of the original test sample of wheat flour wet gluten content in grams (g). The moisture content of the original sample by GB/T 21305 measured. Dry gluten content Considering this factor, the dry sample group according to formula (2) Calculated. Gdm = 100 × (M1 m1 4- 0) M1 × (100-) × 100% (2) Where. Gdm --- moisture content of the wheat flour samples were tested dry gluten content, in order to account for the original sample (dry basis) of the mass fraction; --- The original moisture content of the sample, expressed as a percentage by mass. The results take the arithmetic average of the two tests. 7.2 Calculation of the moisture content of wet gluten The moisture content of wet gluten by formula (3) Calculated. G = m1 5- 5- m1 m1 m1 4 0 × 100% (3) Where. G --- wet gluten moisture content (mass fraction); The total mass m1 5 --- plates and wet gluten in grams (g).

8 Precision

8.1 between laboratory testing Appendix A summarizes the precision of the method of inter-laboratory test conditions. The value obtained from these tests may not apply to other Gluten content and scope of the test object. GB/T 5506.3-2008/ISO 21415-3.2006 8.2 Repeatability In the same laboratory by the same operator using the same equipment, the same testing methods, and in a short time on the same object to be measured phase Two mutually independent test results obtained in independent tests, regardless of the legal instrument or hand wash method was wet gluten, the two test results 8.3 Reproducibility In different laboratories by different operators using different equipment, according to the same test method for the same object to be measured independently of each other Conducted two independent test results obtained by following the absolute difference is greater than a given value (R) should not exceed 5%. --- Determination of wet gluten is used in hand-washing method. R = 3.1g/100g; --- Wet gluten is determined by instrumental methods. R = 2.3g/100g.

9 Test report

Test reports shall specify. --- Includes the identification of all the information necessary for the sample; --- If known sampling method is specified; --- Test method used, with reference to GB/T This part wet gluten detection methods 5506 and other parts; --- All operational details not specified in this section, as well as any action that may affect the experimental results; --- Measurement results obtained; --- As has been repeated tests, the results are listed. GB/T 5506.3-2008/ISO 21415-3.2006

Appendix A

(Informative) Inter-laboratory test results Budapest, Hungary CONCORDIAWarehouse Limited 7 national food-testing laboratories organized in 2004 21 laboratories of the standard methods of the joint laboratory tests. Samples used for the following six. --- Sample A. Wheat (Triticum aestivum); --- Sample B. Wheat (Triticum aestivum); --- Sample C. Wheat (durum); --- Sample D. durum wheat semolina; --- Sample E. wheat flour; --- Sample F. wheat flour. Test results of statistical analysis meet the requirements of ISO 5725-1 and ISO 5725-2, precision data in Table A. 1 and Table A. 2. Table A. 1 ISO 21415-1 method to obtain wet gluten, dry gluten measurement accuracy of test data project sample A B C D E F Laboratory number 675,788 after exclusion of outliers Mean/(g/100g) 8.15 11.45 9.66 12.10 9.49 12.21 Repeatability standard deviation, Sr/(g/100g) 0.28 0.28 0.13 0.26 0.12 0.14 Repeatability variation coefficient /% 3.49 2.45 1.33 2.11 1.29 1.12 Standard deviation of reproducibility, SR/(g/100g) 0.67 1.49 1.68 1.09 0.75 0.92 Reproducibility coefficient of variation /% 8.24 13.06 17.35 8.97 7.86 7.57 Reproducibility limit R (= 2.8SR)/(g/100g) 1.88 4.19 4.69 3.04 2.09 2.59 Table A. 2 ISO 21415-2 method to obtain wet gluten, dry gluten measurement accuracy of test data project sample A B C D E F The number of laboratories to exclude outliers after 887 877 Mean/(g/100g) 8.27 11.29 10.58 12.83 9.75 12.29 Repeatability standard deviation, Sr/(g/100g) 0.19 0.20 0.26 0.26 0.13 0.25 Repeatability variation coefficient /% 2.35 1.76 2.42 2.42 1.32 2.00 Standard deviation of reproducibility, SR/(g/100g) 0.39 0.52 0.68 0.68 0.79 0.91 Reproducibility coefficient of variation /% 4.68 4.59 6.46 6.46 8.08 7.41 Reproducibility limit R (= 2.8SR)/(g/100g) 1.08 1.45 1.91 1.91 2.20 2.55 GB/T 5506.3-2008/ISO 21415-3.2006 ......

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