T/HBCIA 008-2022 Active Group standards

T/HBCIA 008-2022 The technical specifications for evaluating the processing quality of rice varieties

Publish Date: 2022-12-22 Implement Date: 2022-12-22 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HBCIA 008-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-12-22

Implement Date: 2022-12-22

Scope

Main Technical Content: 1. Scope This document specifies the technical measures such as terminology, detection methods, and evaluation indicators for assessing the processing quality of millet varieties. It applies to the evaluation of processing quality indicators such as oleic acid content, water separation rate, and direct starch content in millet varieties. 2. Normative Reference Documents The content of the following documents is an integral part of this document through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for unspecified date documents, the latest version (including all amendment lists) applies to this document. - GB 2715: Food Safety National Standard - Grain - GB 5009.168: Food Safety National Standard - Determination of Fatty Acids in Food - NY/T 55: Determination of Amylopectin in Rice, Corn, and Millet Seeds - DB 32/T 2265: Determination of Amylopectin and Amylose Content in Fresh Corn by Dual-Wavelength Spectrophotometry 3. Terminology and Definitions 3.1 Processing Quality The quality of millet varieties that affect their processing characteristics, such as oleic acid content, water separation rate, and direct starch content. 3.2 High-Oleic Acid Varieties Millet varieties with oleic acid content in their fat meeting the evaluation indicators. 3.3 Water Separation Rate The ratio of water released during the freezing and thawing process of millet flour. 3.4 High Freeze-Thaw Stability Varieties Millet varieties with water separation rates meeting the evaluation indicators. 3.5 High Amylose-to-Amylopectin Ratio Varieties Millet varieties with ratios of amylose to amylopectin meeting the evaluation indicators. 4. Testing Methods 4.1 Oleic Acid Content Determination Oleic acid content is determined in accordance with GB 5009.168. 4.2 Water Separation Rate Determination 4.2.1 Preparation of millet flour solution: