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GB/T 25226-2010: Rice -- Evaluation of gelatinization time of kernels during cooking
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 25226-2010 | English | 229 |
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Rice -- Evaluation of gelatinization time of kernels during cooking
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GB/T 25226-2010
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Basic data | Standard ID | GB/T 25226-2010 (GB/T25226-2010) | | Description (Translated English) | Rice -- Evaluation of gelatinization time of kernels during cooking | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B20 | | Classification of International Standard | 67.060 | | Word Count Estimation | 10,176 | | Date of Issue | 2010-09-26 | | Date of Implementation | 2011-03-01 | | Quoted Standard | GB/T 21305 | | Adopted Standard | ISO 14864-1998, MOD | | Regulation (derived from) | National Standard Approval Announcement 2010 No.6 (Total No.161) | | 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 evaluation process of the rice cooking rice pasting of time. This standard applies to the evaluation of rice gelatinization time. | GB/T 25226-2010: Rice -- Evaluation of gelatinization time of kernels during cooking---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.
Rice. Evaluation of gelatinization time of kernels during cooking
ICS 67.060
B20
National Standards of People's Republic of China
Rice
Evaluation of rice during cooking time pasting
(ISO 14864.1998, MOD)
Issued on. 2010-09-26
2011-03-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This revised standard adopts ISO 14864.1998 "Evaluation of cooking rice kernels during the time of pasting" (in English).
Suitable for China's national conditions, this standard and ISO 14864.1998 technical differences are. deleted "2 Normative references" in the
"ISO 7301 specification rice" and the "scope 1" and "3 Terms and definitions" of the reference to ISO 7301.
For ease of use, this standard made the following editorial changes.
--- Delete foreword international standards;
--- The "this International Standard" be replaced by "this standard";
--- With a decimal point "." Decimal point instead of the original text, "."
Appendix A of this standard and Appendix B is an informative annex.
The standard proposed by the National Food Authority.
This standard by the National Standardization Technical Committee OILS.
This standard was drafted. Nanjing University of Finance and Economics, Jiangsu Institute of Product Quality Supervision and Inspection, the State Administration of Grain Science Institute.
The main drafters of this standard. Yang Huiping, Yuan Jian, Cai Jing, Yang Xiaorong, Wang Suya.
Rice
Evaluation of rice during cooking time pasting
1 Scope
This standard specifies the method for evaluation of rice kernels during cooking pasting time.
This standard applies to rice gelatinization time evaluation.
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/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 to this standard.
3.1
Gelatinization gelatinization
Make big changes similar to rice jelly-like condensation colloid (also called gel) of the hydration process.
3.2
Gelatinized state gelstate
Gelatinized state gelatinization (3.1) results. When cooked rice particles sandwiched between two glass plates, transparent, non-white and non
Transparent spots state.
Figure 1 to Figure 3.
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