Path:
Home >
GB/T >
Page635 > GB/T 14611-2008
Home >
Standard_List >
GB/T >
Page635 > GB/T 14611-2008
US$189.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 14611-2008: Inspection of grain and oils -- Bread-baking test of wheat flour -- Straight dough method
Status: Valid
GB/T 14611: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 14611-2008 | English | 189 |
Add to Cart
|
3 days [Need to translate]
|
Inspection of grain and oils -- Bread-baking test of wheat flour -- Straight dough method
| Valid |
GB/T 14611-2008
|
| GB/T 14611-1993 | English | 359 |
Add to Cart
|
3 days [Need to translate]
|
Bread baking quality of wheat flour. Straight dough method
| Obsolete |
GB/T 14611-1993
|
PDF similar to GB/T 14611-2008
Basic data
| Standard ID | GB/T 14611-2008 (GB/T14611-2008) |
| Description (Translated English) | Inspection of grain and oils -- Bread-baking test of wheat flour -- Straight dough method |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | B20 |
| Classification of International Standard | 67.040 |
| Word Count Estimation | 8,886 |
| Date of Issue | 2008-11-04 |
| Date of Implementation | 2009-01-01 |
| Older Standard (superseded by this standard) | GB/T 14611-1993 |
| 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 principles of direct fermentation of bread baking trials, materials, instruments and equipment, procedures, results and evaluation, as well as allowing poor. This standard applies to the evaluation of wheat or wheat flour and other ingredients for bread baking quality. |
GB/T 14611-2008: Inspection of grain and oils -- Bread-baking test of wheat flour -- Straight dough 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.
Inspection of grain and oils. Bread-baking test of wheat flour. Straight dough method
ICS 67.040
B20
National Standards of People's Republic of China
Replacing GB/T 14611-1993
Inspection of grain and wheat flour bread baking quality
Direct fermentation
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
This standard is GB/T 14611-1993 "wheat flour bread baking quality of direct fermentation" amendments.
This standard and GB/T 14611-1993 compared to the main changes are as follows.
--- On the raw material requirements in order to comply with the 2007 release of GB/T 20886 "yeast food processing" requirement to replace the original standards
Quality requirements specified in the yeast;
--- On the test dough recipe, ascorbic acid instead of potassium bromate as an oxidant dough, yeast amount from 1.6% to 1.8%
Clear malt powder added in an amount of 0.2%;
--- In the operation process, after the original standard fermentation dough before fermentation first division to split the dough;
--- Increase the recommended three roll forming machine;
--- Will into the furnace baking temperature and time were changed to 215 ℃ about 20min;
--- Bread volume and quality of the measurement time to be measured after 5min baked bread;
--- To remove results and evaluation of the content related to hematocrit;
--- Bread Appendix A scoring method has been modified to simplify the index score, increasing the core bread texture image reference rates.
Appendix A of this standard is a normative appendix.
The standard proposed by the National Food Authority.
This standard by the National Standardization Technical Committee OILS.
This standard was drafted. Academy of State Grain Administration, the East China Sea Oil Industries (Zhangjiagang) Co., Ltd., Henan University of Technology, the Ministry of Agriculture
Cereals and products Supervision and Inspection Center (Beijing), Angel Yeast Co., Ltd.
The main drafters of this standard. Sun Hui, Jiang Weili, Lei Ling, white stone, Wang Likun, Wang Fengcheng, Zhou Guiying, Yang Zizhong, Zheng Yu.
This standard replaces the standards previously issued as follows.
--- GB/T 14611-1993.
Inspection of grain and wheat flour bread baking quality
Direct fermentation
1 Scope
This standard specifies the principle of direct fermentation of bread baking test, materials, instruments and equipment, procedures, results and evaluation, as well as allow
Xu difference.
This standard applies to the evaluation of wheat or wheat flour and other ingredients for breadmaking quality.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 317 white sugar
GB 1355 wheat flour
GB 2721 hygienic standard of edible salt
GB/T 5410 milk (milk)
Laboratory use specifications and test methods GB/T 6682 Analysis
GB 8275 Food additive α- amylase enzyme
GB 14754 Food additive vitamin C (ascorbic acid)
GB/T 20886 food processing yeast
LS/T 3218 shortenings
Principle 3
Wheat flour and other ingredients mixed into the dough, after 90min fermentation molding, proofing 45min into the furnace after baking. Baked bread
After weighing quality, volumetric, and external and internal features of sensory evaluation indicators give breadmaking quality score.
4 Materials
4.1 Wheat flour. comply GB 1355's.
4.2 instant dry yeast. comply with GB/T 20886 of.
4.3 Salt. comply GB 2721's.
4.4 Sugar. comply with the provisions of GB 317.
4.5 skimmed milk powder. in line with GB/T 5410 regulations.
4.6 Shortening. In compliance LS/T 3218's.
4.7 Water. in line with GB/T 6682 in the three water requirements.
4.8 malt flour (or α- amylase). homemade, with a suitable α- amylase (α- amylase goods shall comply with the provisions of GB 8275).
4.9 ascorbic acid. in line with GB 14754 requirements.
5. Apparatus
5.1 Mixers. Pin mixer.
Tips & Frequently Asked Questions:
Question 1: How long will the true-PDF of GB/T 14611-2008_English be delivered?
Answer: Upon your order, we will start to translate GB/T 14611-2008_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 14611-2008_English with my colleagues?
Answer: Yes. The purchased PDF of GB/T 14611-2008_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.
Question 3: Does the price include tax/VAT?
Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs):
List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?
Answer: Yes. If you need your currency to be printed on the invoice, please write an email to
[email protected]. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.
Question 5: Should I purchase the latest version GB/T 14611-2008?
Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 14611-2008 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.