GB/T 5506.4-2008 English PDF

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GB/T 5506.4-2008: Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 5506.4-2008	174	Add to Cart	3 days	Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method	Valid

Similar standards

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

Basic data

Standard ID: GB/T 5506.4-2008 (GB/T5506.4-2008)
Description (Translated English): Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B20
Classification of International Standard: 67.040
Word Count Estimation: 9,983
Date of Issue: 2008-11-04
Date of Implementation: 2009-01-01
Older Standard (superseded by this standard): GB/T 5506-1985
Quoted Standard: GB/T 5506.1; GB/T 5506.2; GB/T 5506.3; GB/T 21305
Adopted Standard: ISO 21415-4-2006, 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 provides fast drying by the GB/T 5506. 1 and GB/T 5506. 2 wet gluten obtained to determine the method of dry gluten content. This section also applies to the determination of moisture content of wet gluten.

GB/T 5506.4-2008: Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying 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 4. Determination of dry gluten from wet gluten by a rapid drying method ICS 67.040 B20 National Standards of People's Republic of China GB/T 5506.4-2008/ISO 21415-4.2006 Replacing GB/T 5506-1985 Wheat and wheat flour gluten content Part 4. Determination of dry gluten rapid drying (ISO 21415-4.2006, 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 4. This part identical with ISO 21415-4.2006 "wheat flour and wheat gluten content of fast 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" by "this section"; --- With a decimal point instead of the original international standard as a decimal point ",". ","; --- 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 "It should be noted here m1 and hand-washing method in 'said sample portion' quality wheat flour are not equal."; --- According to China's need to use, to increase the "7.3 formula gluten water absorption." This Part replaces GB/T 5506-1985 "grain and oilseeds gluten assay test." Appendix A of this section is normative appendix, Appendix B 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 release case. --- GB/T 5506-1985. GB/T 5506.4-2008/ISO 21415-4.2006 Wheat and wheat flour gluten content Part 4. Determination of dry gluten rapid drying

1 Scope

GB/T 5506 provisions of this section by quick drying by the GB/T 5506.1 and GB/T 5506.2 prepared to determine wet gluten Dry gluten content approach. 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 12451-1.2006, 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 12451-2.2006, IDT) GB/T 5506.3 wheat flour and wheat gluten content - Part 3. Determination of dry gluten oven drying method (GB/T 5506.3- 2008, ISO 12451-3.2006, 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) material having viscoelasticity hydrated made. 3.2 According to GB/T 5506.3 or method specified in this part of the residue obtained by drying the wet gluten. Principle 4 According to GB/T 5506.1 or GB/T 5506.2 regulations get wet gluten, after drying said whichever quality.

5 Instruments

The following common laboratory instruments and equipment. 5.1 electrically heated dryer. the release material coated with two metal drying trays and can be heated up to operating temperature (150 ℃ ~ 200 ℃) Impedance coils, particularly in Appendix A of Figure A. 1. 5.2 Balance. dividing the value of 0.01g. GB/T 5506.4-2008/ISO 21415-4.2006 ......

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