GB 1352-1986
Replaced
LS/T 6123-2017
Active
Industry standards-Food
LS/T 6123-2017 Inspection of grain and oils—Dumpling dough sheet of wheat flour processing quality evaluation
LS/T 6123-2017 Inspection of grain and oils—Dumpling dough sheet of wheat flour processing quality evaluation
Basic Information
Standard Code:
LS/T 6123-2017
Standard Type:
Industry standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2017-10-27
Implement Date:
2017-12-20
Pages:
7 pages
Scope
This standard specifies the principles, raw materials, equipment and utensils, operating procedures, sample numbering and sensory evaluation conditions, sensory evaluation methods, and result presentation for the evaluation of the processing quality of wheat flour dumpling wrappers.
This standard is applicable to the evaluation of the steaming quality of dumpling wrappers made from wheat flour.
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