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GB/T 37511-2019: Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Mixolab test
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 37511-2019 | English | 359 |
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Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Mixolab test
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GB/T 37511-2019
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Basic data | Standard ID | GB/T 37511-2019 (GB/T37511-2019) | | Description (Translated English) | Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Mixolab test | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X14 | | Classification of International Standard | 67.040 | | Word Count Estimation | 18,192 | | Date of Issue | 2019-05-10 | | Date of Implementation | 2019-12-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 37511-2019: Inspection of grain and oils - Doughs rheological properties determination of wheat flour - Mixolab test
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Inspection of grain and oils--Doughs rheological properties determination of wheat flour--Mixolab test
ICS 67.040
X14
National Standards of People's Republic of China
Grain oil test for rheological properties of wheat flour dough
Mixed tester method
Published on.2019-05-10
2019-12-01 implementation
State market supervision and administration
China National Standardization Administration issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is compiled with reference to ISO 17718.2013 "Determination of rheological properties of whole wheat flour and wheat flour mixed temperature rise function".
This standard was proposed by the National Grain and Material Reserve Bureau.
This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270).
This standard was drafted. National Academy of Food Science, China Agricultural University, College of Food Science and Nutritional Engineering, Henan University of Technology
College of Food, Oil and Food, School of Food Science and Engineering, Nanjing University of Finance and Economics, Keming Food Research Institute of Hunan Province, Yudong Flour Co., Ltd., COFCO Camp
Health Research Institute, Lanzhou Food Industry Research Institute, Guangzhou Bangsheng Biotechnology Co., Ltd., Trey Shoubang (Beijing) Trading Co., Ltd.
The main drafters of this standard. Chen Yao, Sun Hui, Chang Liu, Fang Xiuli, Duan Xiaoliang, Yu Hui, Shen Qun, Zhao Renyong, Yuan Jian, Huo Fengyan, Gao Yan,
Zhu Kerui, Gao Guoqiang, Peng Zhiqiang.
Grain oil test for rheological properties of wheat flour dough
Mixed tester method
1 Scope
This standard specifies the terms and definitions, principles, instruments and apparatus, reagents, and methods for testing the rheological properties of wheat flour dough using a hybrid tester.
Samples, procedures, results, precision, and results reports.
This standard applies to the dough rheological properties test of wheat flour.
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 edition (including all amendments) applies to this document.
GB 5009.3 National standard for food safety - Determination of moisture in foods
GB/T 5490 General rules for grain and oil inspection
GB/T 5491 Inspection of food and oil materials, sampling method
GB/T 6379.2 Accuracy of measurement methods and results (accuracy and precision) Part 2. Determination of standard method of measurement
Basic method of sex and reproducibility
GB/T 6682 Analytical laboratory water specifications and test methods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Mixing tester curve mixolabcurve
The curve obtained by the test of the mixed tester.
3.2
Water absorption rate
ABS
The dough reaches the required amount of water added to the target consistency C1 obtained according to a certain set procedure, to account for 14% of the wet wheat flour.
The amount of the score is expressed.
3.3
Initial maximum consistency
C1
The initial maximum consistency value of the dough during the formation of the mixed tester curve.
Note. The unit is cow rice (N·m).
3.4
C1 time C1Time
T1
During the dough kneading process, the consistency is maintained for a continuous time above the C1-11% x C1 (i.e., 89) consistency value.
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