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GB/T 35875-2018: Inspection of grain and oils -- Noodles-processing quality evaluation of wheat flour
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 35875-2018 | English | 199 |
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Inspection of grain and oils -- Noodles-processing quality evaluation of wheat flour
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GB/T 35875-2018
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Basic data | Standard ID | GB/T 35875-2018 (GB/T35875-2018) | | Description (Translated English) | Inspection of grain and oils -- Noodles-processing quality evaluation of wheat flour | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B20 | | Classification of International Standard | 67 | | Word Count Estimation | 10,139 | | Date of Issue | 2018-02-06 | | Date of Implementation | 2018-09-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 35875-2018: Inspection of grain and oils -- Noodles-processing quality evaluation of wheat flour
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Inspection of grain and oils-Noodles-processing quality evaluation of wheat flour
ICS 67
B20
National Standards of People's Republic of China
Grain and oil inspection wheat flour noodle processing quality evaluation
Published on.2018-02-06
2018-09-01 Implementation
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
China National Standardization Administration released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed by the National Grain Administration.
This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270).
This standard was drafted by. National Academy of Grain Research, Grain Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture and Hebei Province Grain and Oil Quality Inspection
Testing Center, Shandong Province Cereals and Oils Testing Center, Shaanxi Province Cereals and Oil Products Quality Supervision and Inspection Institute, Henan University of Technology.
The main drafters of this standard. Chang Liu, Sun Hui, Chen Yao, Zhou Guiying, Li Lishi, Zhao Ying, Pan Jing, Duan Xiaoliang, Fang Xiuli, Zheng Xueling.
Grain and oil inspection wheat flour noodle processing quality evaluation
1 Scope
This standard stipulates the principle, raw materials, instruments and equipment for the evaluation of the processing quality of wheat noodle noodles, operating procedures, sample numbers, and evaluation items.
Items, evaluation methods, and results.
This standard applies to the evaluation of the quality of wheat flour noodle cooking.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article
Pieces. For undated references, the latest version (including all amendments) applies to this document.
GB 1355 wheat flour
GB/T 6682 Analysis Laboratory Water Specifications and Test Methods
GB/T 10220 Sensory Analysis Methodology
GB/T 13868 Sensory analysis of general guidelines for the establishment of sensory analysis laboratories
GB/T 14614 Wheat flour dough physical properties Determination of water absorption and rheological properties
GB/T 16291.1 General guidelines for the evaluation of selection, training and management of sensory analysis Part 1. Preferred assessors
GB/T 16291.2 General guidelines for the evaluation of selection, training and management of sensory analysis. Part 2. Expert evaluators
3 Principle
Wheat flour is made into noodles according to the provisions of this standard. After cooking for 6 minutes, sensory evaluation was performed on each characteristic index, and the results were evaluated comprehensively.
The average of the score is expressed.
4 raw materials
4.1 Wheat flour. It complies with the provisions of GB 1355.
4.2 Distilled water. Conforms to the requirements of Class 3 water in GB/T 6682.
5 Instruments and Equipment
5.1 Blender. Needle mixer.
5.2 laboratory special pasta machine. roller spacing can be adjusted.
5.3 Consumption of self-styled bags. No. 12.
5.4 Electronic Vernier Caliper. Indexing value is 0.01mm.
5.5 steamer. diameter 22cm ~ 26cm, single layer.
5.6 Induction Cooker. Minimum power 1600W.
5.7 Balance. 0.1g.
5.8 cylinder. 50mL.
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