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LST6123-2017 English PDF

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LST6123-2017: Inspection of grain and oils - Dumpling dough sheet of wheat flour processing quality evaluation
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LS/T 6123-2017English229 Add to Cart 3 days [Need to translate] Inspection of grain and oils - Dumpling dough sheet of wheat flour processing quality evaluation Valid LS/T 6123-2017

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Basic data

Standard ID LS/T 6123-2017 (LS/T6123-2017)
Description (Translated English) Inspection of grain and oils - Dumpling dough sheet of wheat flour processing quality evaluation
Sector / Industry Food & Beverage Industry Standard (Recommended)
Classification of Chinese Standard X11
Classification of International Standard 67.060
Word Count Estimation 10,140
Date of Issue 2017-10-27
Date of Implementation 2017-12-20
Regulation (derived from) State-Grain-Communication (2017) 6; Industry Standard Filing Announcement 2017 No. 12 (Total No. 216)
Issuing agency(ies) National Grain Administration

LST6123-2017: Inspection of grain and oils - Dumpling dough sheet of wheat flour processing quality evaluation


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Inspection of grain and oils-Dumpling dough sheet of wheat flour processing quality evaluation ICS 67.060 X11 People's Republic of China food industry standard Evaluation of processing quality of wheat flour dumpling skin by grain and oil inspection Released on.2017-10-27 2017-12-20 implementation National Food Bureau released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was 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. Henan University of Technology, National Quality Bureau Standard Quality Center, Shaanxi Provincial Grain and Oil Product Quality Supervision and Inspection Institute, Henan Provincial Grain and Oil Feed Product Quality Supervision and Inspection Station, Anhui Provincial Grain and Oil Product Quality Supervision and Inspection Station, Hubei Grain and Oil Food Quality Monitoring Station, Shanxi Grain Quality Monitoring Center, Zhengzhou Si Nian Food Co., Ltd. The main drafters of this standard. Li Xueqin, Chen Jie, Yan Ke, Wang Chun, Mu Sports, Long Yao, Dang Xianmin, Ji Yishun, Yin Chenghua, Wang Yuanhui, Liu Li, Song Zewei, Chen Ying, Lu Yingguo, Wang Xiangyang, Wang Hua, Zhang Xupeng, Pan Jing, Ni Wei, Xu Jingjie. Evaluation of processing quality of wheat flour dumpling skin by grain and oil inspection

1 Scope

This standard specifies the principle, raw materials, equipment and utensils, operation steps, sample numbers and sensory evaluation of wheat flour dumpling processing quality evaluation. Valence conditions, sensory evaluation methods, and results are expressed. This standard applies to the evaluation of the cooking quality of dumpling skin made from 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/T 1355 wheat flour GB/T 6682 Analytical laboratory water specifications and test methods GB/T 10220 General Theory of Sensory Analysis GB/T 13868 Sensory analysis establishes general guidelines for sensory analysis laboratories GB/T 16291.1 General guidelines for sensory analysis selection, training and management evaluators Part 1. Preferred evaluators

3 Principle

The senator uses the senses to separately determine the color and appearance of the dumpling skin, the glossiness, apparent state, slipperiness, elasticity of the cooked dumpling skin. Viscosity, hardness, chewiness and taste were evaluated and the results were expressed as the average of the evaluator's comprehensive score.

4 raw materials

4.1 Wheat flour. in line with the provisions of GB/T 1355. 4.2 Test water. Meet the requirements of the third grade water in GB/T 6682.

5 Equipment and appliances

5.1 Surface equipment. Needle mixer (and surface volume 100g ~.200g). 5.2 Pressure surface equipment. test noodle machine (pressure roller spacing 0.5mm~6.0mm). 5.3 Balance. The sensitivity is 0.1g. 5.4 Thickness gauge. thickness range 0.0mm~10.0mm.

6 Operating steps

6.1 and dough Weigh.200g ± 0.5g wheat flour (4.1) into the dough mixer, add 80g test water (4.2), and face 2min, according to The dough is formed in an appropriate state to adjust the amount of water added, and the formed dough particles are in the range of 1 cm to 3 cm in diameter, and are held in groups, and are not scattered after releasing the hands.

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