GB 1352-1986
Replaced
T/AHFIA 033-2019
Active
Group standards
T/AHFIA 033-2019 Special wheat flour
T/AHFIA 033-2019 Special wheat flour
Price:
$ 20.00
Basic Information
Standard Code:
T/AHFIA 033-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-08-20
Implement Date:
2019-09-20
Scope
Main Technical Content: Main Provisions: This standard specifies the terms and definitions, quality requirements, inspection rules, labels, markings, packaging, transportation, storage, product recalls, and shelf life of knife-cut noodles. Main Technical Indicators and Parameters: I. Terms and Definitions The definition of knife-cut noodles is specified as follows: Knife-cut noodles: A food product made primarily from wheat flour, with the addition of food additives such as sodium chloride and sodium carbonate. After kneading, rolling, and pressing the dough, the noodles are cut into a willow-leaf shape or a cross-section with a semi-circular, rhombus, or other irregular shapes. The terms and definitions in this standard were determined after fully consulting experts from knife-cut noodle production enterprises and relevant colleges and universities. II. Quality Requirements 1. Raw Material Requirements The standard specifies requirements for wheat flour, other raw materials, and water. Wheat flour must comply with GB/T 1355, edible salt must comply with GB 2721, sodium carbonate must comply with GB 1886.1, and other raw materials must comply with corresponding national food safety standards and regulations. Water must comply with GB 5749. 2. Sensory Requirements Sensory requirements are the most direct and fundamental requirements for product quality. The standard defines sensory requirements based on the basic color, odor, appearance, impurities, and taste of knife-cut noodles. These requirements were determined based on product characteristics, test results, and extensive consultations with scientific research institutions, production enterprises, and experts. 3. Food Safety Requirements They must comply with relevant national standards and regulations such as GB 2761, GB 2762, and GB 2763. 4. Food Additives and Nutritional Enhancers The types and usage amounts of food additives must comply with GB 2760, and the types and usage amoun