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GB/T 10361-2024: Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
Status: Valid GB/T 10361: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 10361-2024 | English | 279 |
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Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
| Valid |
GB/T 10361-2024
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| GB/T 10361-2008 | English | 299 |
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3 days [Need to translate]
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Wheat, rye and respective flours, durum wheat and durum wheat semolina -- Determination of the falling number according to Hagberg-Perten
| Valid |
GB/T 10361-2008
|
| GB/T 10361-1989 | English | 359 |
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Cereals--Determination of falling number
| Obsolete |
GB/T 10361-1989
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PDF similar to GB/T 10361-2024
Basic data | Standard ID | GB/T 10361-2024 (GB/T10361-2024) | | Description (Translated English) | Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B20 | | Classification of International Standard | 67.040 | | Word Count Estimation | 14,140 | | Date of Issue | 2024-11-28 | | Date of Implementation | 2025-06-01 | | Older Standard (superseded by this standard) | GB/T 10361-2008 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 10361-2024: Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
---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.
ICS 67.040
CCSB20
National Standard of the People's Republic of China
Replace GB/T 10361-2008
Wheat, rye and their flour and durum and its semolina
Hagberg-Perten method for falling number
(ISO 3093.2009,MOD)
Released on 2024-11-28
2025-06-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
This document replaces GB/T 10361-2008 "Determination of falling number of wheat, rye and their flour, durum wheat and its coarse meal"
Compared with GB/T 10361-2008, in addition to structural adjustments and editorial changes, the main technical changes are as follows.
--- Added inapplicable altitude (see Chapter 1);
--- Deleted the relevant content of liquefaction value LN (see 3.2 and 9.4.2 of the.2008 edition);
--- Added the instrument "horizontal arm" and "oscillator" (see 6.1.6, 6.6);
--- Added sample weight calculation formula (see 9.2);
--- Changed the repeatability and reproducibility limits of flour/wheat Hagberg falling number in Tables 3 and 4 (see 10.2,.2008
10.2 of the year);
--- Changed the altitude correction formula for falling number (see Appendix A, Appendix A of the.2008 edition).
This document is modified to adopt ISO 3093.2009 "Wheat, rye and their flour, durum wheat and its semolina by Hagberg-Perten method"
Determining Falling Number.
The technical differences between this document and ISO 3093.2009 and their reasons are as follows.
--- Added inapplicable altitude in "Scope" (see Chapter 1) to make this document more rigorous;
--- The normative reference GB/T 6682 replaces ISO 3696 (see Chapter 5), and GB/T 6003.1 replaces ISO 3310 (see
6.5), GB/T 6005 replaces ISO 565 (see 6.5), GB/T 5491 replaces ISO 13690 (see Chapter 7);
GB 5009.3 replaces ISO 712 (see 9.1) to adapt to my country's technical conditions;
--- Deleted the relevant content of liquefaction value LN, which is more in line with the actual application in my country;
--- Added "horizontal arm" and "oscillator" (see 6.1.6, 6.6), which is more conducive to the use of this document;
--- Changed the relevant requirements for sampling (see Chapter 7) to adapt to my country's technical conditions;
--- Changed the requirements for impurity removal (see 8.1.1) and added sieve hole models (see 8.1.3), which is more conducive to the use of this document;
--- Added the sample weight calculation formula (see 9.2) to meet the determination of samples with a moisture content of less than 9.0% and greater than 18.0%;
--- Changed the relevant content of "precision" (see Chapter 10) to determine the precision requirements of my country;
--- Changed the repeatability limit and reproducibility limit of flour/wheat Hagberg falling number in Table 3 and Table 4 (see 10.2);
--- Changed the altitude correction formula for falling number (see A.1 and A.2).
The following editorial changes were made to this document.
--- Changed Appendix B (informative) "Inter-laboratory precision verification results".
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the State Administration of Grain and Material Reserves.
This document is under the jurisdiction of the National Technical Committee on Cereals and Oils Standardization (SAC/TC270).
This document was drafted by. National Grain and Material Reserves Administration Scientific Research Institute, Shanghai Jiading Grain and Oil Instrument Co., Ltd., Qinghai Grain and Oil Inspection
Institute of Grain and Oil Quality Monitoring, Inner Mongolia Autonomous Region Grain and Oil Standard Quality Monitoring Center, Binzhou Zhongyu Food Co., Ltd., State Administration of Grain and Material Reserves
Quality center.
The main drafters of this document are. Tian Xiaohong, Tan Bin, Liu Ming, Sun Hui, Zhuang Jian, Liu Yanxiang, Gao Kun, Chen Yuan, Jiang Ping, Zhang Duqin, Li Peiqing, Qiu Qingfeng,
Hong Yu, Meng Fanfu, and Guo Yuting.
The previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 10361-1989 in 1989 and first revised in.2008;
---This is the second revision.
Wheat, rye and their flour and durum and its semolina
Hagberg-Perten method for falling number
1 Scope
This document describes a method for determining α-amylase activity in cereals by measuring the falling number of the cereals using the Hagberg-Perten method.
This document applies to the determination of falling numbers for wheat, rye and their flour, durum wheat and its semolina, and other cereals and their flour.
The value is determined for reference.
This document is not applicable to the falling number determination of grains with low α-amylase activity and areas with an altitude exceeding 3048m.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB/T 5491 Sampling and subsampling methods for grain and oilseed inspection
GB/T 6003.1 Technical requirements and inspection of test sieves Part 1.Metal wire mesh test sieves (GB/T 6003.1-
2022,ISO 3310-1.2016,MOD)
GB/T 6005 Basic dimensions of mesh openings for test sieves, wire mesh, perforated plate and electroformed sheet (GB/T 6005-
2008,ISO 565.1990,MOD)
GB/T 6682 Specifications and test methods for water used in analytical laboratories (GB/T 6682-2008, ISO 3696.1987, MOD)
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Falling number; FN
A certain amount of wheat flour or other cereal flour and water mixture is placed in a specific viscosity tube and immersed in a boiling water bath.
The viscosity stirrer is dropped downwards, and the time required from the time when the viscosity tube is immersed in the boiling water bath to the time when the stirrer falls freely is a specific distance.
All the time.
Note. The unit is second (s).
4 Principle
α-Amylase activity is estimated using the starch present in the sample as substrate. A suspension of wheat flour or other cereal flour is
Rapid gelatinization, due to the different activities of α-amylase, the starch in it is liquefied to different degrees, causing the agitator to descend in the gelatinization
Therefore, the high and low falling numbers indicate the corresponding differences in α-amylase activity. A high falling number indicates that the activity of α-amylase is
On the contrary, it indicates that the α-amylase activity is high.
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