T/TFHT C001-2019 Abolished Group standards

T/TFHT C001-2019 Wheat Product Quality Standards

T/TFHT C001-2019

Publish Date: 2019-06-13 Implement Date: 2019-06-13 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/TFHT C001-2019

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Plant protection

ICS Name: Cereals, legumes, and their products

Publish Date: 2019-06-13

Implement Date: 2019-06-13

Scope

Main Technical Content: 3.1 Terminology and Definitions 3.1.1 Wheat Wheat is a herbaceous plant of the Poaceae family. Its fruits are oval or elongated oval, with deep longitudinal grooves on the ventral surface. Depending on the sowing season, wheat is divided into spring wheat and winter wheat; according to the grain quality and color of the seeds, it is classified into hard white wheat, soft white wheat, hard red wheat, and soft red wheat. River Valley Wheat refers to the spring wheat grown in the River Valley region of Bayannur City. 3.2 Wheat Flour Also known as flour, wheat flour is a powdered product processed from wheat. According to its quality characteristics, it can be divided into high-gluten wheat flour, medium-gluten wheat flour, low-gluten wheat flour, and ordinary wheat flour. 3.3 Processing Precision The processing precision of wheat flour is typically measured by its color and the amount of bran (i.e., wheat husk fragments) it contains, which is one of the indicators of flour quality. 3.4 Color and Bran The color of wheat flour and the presence of bran refer to the fragments of wheat bran contained in the flour. The inspection of flour color and bran is conducted using national standard samples of various grades of wheat flour as a reference, and the color and bran are observed and compared. 3.5 Ash Content The ash content of wheat flour is the percentage of residue remaining after high-temperature combustion of the sample, representing the mineral content. 3.6 Granularity The coarseness of wheat flour particles is indicated by the sieve number passed and the percentage retained on a specific sieve number. The sieved material is weighed on a 1/10 precision balance, and if the weight is less than 0.1g, it is considered to have passed through all sieves. 3.7 Gluten Content The wet gluten content of wheat flour is expressed as the percentage of gluten in the dough. 3.8 Gluten Index The percentage of gluten reta