GB 2757-1981
Replaced
GB/T 24303-2009
Active
National standards
GB/T 24303-2009 Inspection of grain and oils—Method for cake-making of wheat flour—Sponge cake
GB/T 24303-2009 Inspection of grain and oils—Method for cake-making of wheat flour—Sponge cake
Basic Information
Standard Code:
GB/T 24303-2009
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Integrated food and feed crops
ICS Name:
Food Composite
Publish Date:
2009-09-30
Implement Date:
2010-01-01
Pages:
7 pages
Scope
This standard specifies the principles, materials, instruments and equipment, operating procedures, and results and presentation of the testing method for sponge cakes. This standard is applicable to evaluating the impact of wheat or wheat flour and other ingredients on the baking quality of sponge cakes.
Development Information
Referenced Standards
SB/T 10277
GB/T 1355-1986 Wheat flour
GB/T 1355-2021 Wheat flour
GB/T 1445-2000 White soft sugar
GB/T 1445-2018 White soft sugar
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
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced