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GB/T 35991-2018 English PDF

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GB/T 35991-2018: Inspection of grain and oils -- Steamed buns of wheat flour processing quality evaluation
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB/T 35991-2018	English	199	Add to Cart	3 days [Need to translate]	Inspection of grain and oils -- Steamed buns of wheat flour processing quality evaluation	Valid	GB/T 35991-2018

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Basic data

Standard ID	GB/T 35991-2018 (GB/T35991-2018)
Description (Translated English)	Inspection of grain and oils -- Steamed buns of wheat flour processing quality evaluation
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	X11
Classification of International Standard	67.060
Word Count Estimation	10,180
Date of Issue	2018-03-15
Date of Implementation	2018-10-01
Issuing agency(ies)	State Administration for Market Regulation, China National Standardization Administration

GB/T 35991-2018: Inspection of grain and oils -- Steamed buns of wheat flour processing quality evaluation

---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--Steamed buns of wheat flour processing quality evaluation ICS 67.060 X11 National Standards of People's Republic of China Grain and Oil Testing Wheat Flour Processing Quality Evaluation Published by.2018-03-15 2018-10-01 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 Administration, Grain Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture, Shaanxi Province Grain and Oil Products Quantity Supervision and Inspection Institute, Hebei Province Cereals and Oils Quality Inspection Center, Shandong Province Cereals and Oils Inspection Center, and Henan University of Technology. The main drafters of this standard. Chen Yao, Sun Hui, Chang Liu, Zhou Guiying, Pan Jing, Xiao Lirong, Li Zhenhua, Fang Xiuli, Duan Xiaoliang, Li Zhijian. Grain and Oil Testing Wheat Flour Processing Quality Evaluation

1 Scope

This standard stipulates the principles, raw materials, instruments and equipment for the evaluation of the processing quality of wheat flour bread, operation procedures, sample numbers and sensory evaluations. Conditions, sensory evaluation methods, and results presentation. This standard applies to the evaluation of the quality of wheat flour bread processing.

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/T 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 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 GB/T 20886 Yeast for food processing

3 Principle

Wheat flour and water are used as raw materials, and yeast is used as a starter to make dough. After molding and proofing, the dough is steamed and cooked. Correct The finished bread product is subjected to quality, aspect ratio and volume measurement, and the external and internal characteristics, taste, toughness and viscosity are subjected to sensory evaluation. According to the provisions of this standard, the score values are determined one by one, and the total processing quality scores are obtained through the total calculation. The higher the score, indicates the processing quality of wheat flour The better.

4 raw materials

4.1 Wheat flour. Conforms to the provisions of GB/T 1355. 4.2 Instant dry yeast. Conforms to the provisions of GB/T 20886. 4.3 distilled water. in line with the provisions of GB/T 6682.

5 Instruments and Equipment

5.1 Blender. Needle mixer. 5.2 constant temperature and humidity proofing box. the temperature can be maintained at 30 °C ± 1 °C, relative humidity maintained at 80% ~ 90%. 5.3 Tablet press. The roller spacing can be adjusted. 5.4 stainless steel steamer. diameter 26cm ~ 28cm, single layer. 5.5 Induction Cooker. Minimum power 1600W.

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