GB 1352-1986
Replaced
GB/T 35991-2018
Active
National standards
GB/T 35991-2018 Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluation
GB/T 35991-2018 Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluation
Basic Information
Standard Code:
GB/T 35991-2018
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2018-03-15
Implement Date:
2018-10-01
Pages:
8 pages
Scope
This standard specifies the principles, raw materials, instruments and equipment, operating procedures, sample numbering and sensory evaluation conditions, sensory evaluation methods, and result presentation for the evaluation of the processing quality of wheat flour steamed buns. This standard is applicable to the evaluation of the processing quality of wheat flour steamed buns.
Development Information
Referenced Standards
GB/T 1355-1986 Wheat flour
GB/T 1355-2021 Wheat flour
GB/T 6682-1992 Water for analytical laboratory use—Specification and test methods
GB/T 6682-2008 Water for analytical laboratory use—Specification and test methods
GB/T 10220-1988 Sensory analysis—Methodology—General guidance
GB/T 10220-2012 Sensory analysis—Methodology—General guidance
GB/T 13868-1992 Sensory analysis—General guidance for the design of test rooms
GB/T 13868-2009 Sensory analysis—General guidance for the design of test rooms
GB/T 16291.1-2012 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 1:Selected assessors
GB/T 16291.2-2010 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 2:Expert sensory assessors
GB/T 20886-2007 Yeast used for food processing
GB/T 20886.1-2021 Quality requirements for yeast products—Part 1:Yeast for food processing
GB/T 20886.2-2021 Quality requirements for yeast products—Part 2:Processed yeast products