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LST6150-2024: Inspection of grain and oils - Determination of rheological properties of wheat flour doughs - Mixograph method
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| LS/T 6150-2024 | English | 199 |
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Inspection of grain and oils - Determination of rheological properties of wheat flour doughs - Mixograph method
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LS/T 6150-2024
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Basic data | Standard ID | LS/T 6150-2024 (LS/T6150-2024) | | Description (Translated English) | Inspection of grain and oils - Determination of rheological properties of wheat flour doughs - Mixograph method | | Sector / Industry | Food & Beverage Industry Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.040 | | Word Count Estimation | 10,110 | | Date of Issue | 2024-10-01 | | Date of Implementation | 2025-04-01 | | Issuing agency(ies) | National Grain and Material Reserves Administration | LST6150-2024: Inspection of grain and oils - Determination of rheological properties of wheat flour doughs - Mixograph method
---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.
ICS 67.040
CCSX04
Grain Industry Standard of the People's Republic of China
Grain and oil inspection Wheat flour dough rheological properties test
Kneader Method
Released on 2024-10-01
2025-04-01 Implementation
The State Administration of Grain and Material Reserves released
Published by China Standards Press
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the State Administration of Grain and Material Reserves.
This document is under the jurisdiction of the National Technical Committee on Cereals and Oils Standardization (SAC/TC270).
This document was drafted by. Henan University of Technology, Standard Quality Center of State Grain and Material Reserves Administration, National Grain Processing Equipment Engineering Technology Center
Research Center, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Shandong Agricultural University, Jiangsu Lixiahe Agricultural University
Scientific Research Institute, Crop Research Institute of Shandong Academy of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Wheat Research Institute of Sichuan Agricultural University, Yudong-myeon, Huimin County
Powder Co., Ltd., Nanjing Ouxi Science and Technology Trading Co., Ltd.
The main drafters of this document are. Wang Fengcheng, He Yaqiang, Guo Yuting, Ma Sen, Wang Zhongying, Lü Yingguo, Zhang Yan, Zhang Pingping, Deng Zhiying, Wang Xiaoling,
Zhang Xiao, Wang Canguo, Liu Xinxin, Sang Wei, Zhang Haixia, Qi Pengfei, Luo Jie, and Wang Mengjie.
Grain and oil inspection Wheat flour dough rheological properties test
Kneader Method
1 Scope
This document describes the principle, instrumentation, test procedure, result presentation, precision and measurement of the kneading instrument method for testing the rheological properties of wheat flour dough.
Test report.
This document is applicable to the determination and evaluation of the dough kneading and mixing properties of wheat flour.
2 Normative references
The contents of the following documents constitute essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB 5009.5 National Food Safety Standard Determination of Protein in Food
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Mixogram
The kneading instrument is used to test and record the curve of the resistance of the dough to the kneading and mixing process after adding water to the wheat flour.
Note. A schematic diagram of a typical mixing curve with conventional test indicators is shown in Figure A.2 in Appendix A.
3.2
midlinepeaktime
The time it takes for the center line of the mixing curve to reach the highest point (peak).
Note. It represents the best time for dough to form.
3.3
midlinepeakheight
The height of the highest point in the center of the mixing curve (peak).
Note. The higher the value, the greater the resistance or viscosity of the dough to kneading.
3.4
The area enclosed by the center line of the mixing curve from the starting point to the highest point (peak) below the curve.
NOTE. A measure of the work required to form a dough.
3.5
8min spectrum width widthat8min
The spectrum width of the kneading curve at 8 minutes of kneading.
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