T/SXAGS 0011-2020 Shanxi Good Grain & Oil Wheat

Scope

Scope: This standard specifies the terms and definitions, classification, quality and safety requirements, inspection methods, inspection rules, labeling, packaging, storage and transportation, and file management requirements for wheat produced by Shanxi Good Grain and Oil Co., Ltd. This standard applies to commercial wheat produced within Shanxi Province. Main technical content: 3. Terms and definitions: In addition to the terms and definitions specified in GB 1351 and LS/T 3109 (3.5, 3.6), the following terms and definitions also apply to this standard. 3.1 Shanxi Good Grain and Oil Co., Ltd. Wheat refers to wheat grown and produced within Shanxi Province that meets or exceeds the national standards for quality, quality, and safety. 3.2 Tasting score: Wheat is made into steamed buns according to the method specified in GB/T20571 and subjected to quality evaluation tests for odor, color, taste, elasticity, toughness, stickiness, and specific volume. The comprehensive score obtained from these tests is used as the tasting score. 4. Classification: - According to quality characteristics and processing purposes, it is divided into: strong gluten hard wheat, medium gluten wheat, and low gluten soft wheat. 5. Quality and safety requirements 5.1 Quality requirements: In addition to meeting the requirements of GB 1351, the quality indicators specified in Table 1 must be achieved. Table 1: Quality Indicators Item Indicator Specific Gravity/(g/L) ≥780 Impurities/ Total ≤0.8 where: Minerals ≤ 0.3 Moisture/ % ≤ 12.0 Color and odor normal Consistency/ ≥95 5.2 Quality requirements: The quality indicators of wheat must meet the requirements specified in Table 2. Table 2: Quality Indicators Item Indicator Strong gluten hard wheat Medium gluten wheat Low gluten soft wheat Wet gluten/% ≥30 ≥22 ≤22 Hardness index/HI ≥65 ≥60 ≤35 Protein/ (on a dry basis) ≥13.0 Fall number/s ≥260 Tasting score/

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