GB 2757-1981
Replaced
LS/T 6150-2024
Active
Industry standards-Food
LS/T 6150-2024 Inspection of grain and oils—Determination of rheological properties of wheat flour doughs—Mixograph method
LS/T 6150-2024 Inspection of grain and oils—Determination of rheological properties of wheat flour doughs—Mixograph method
Basic Information
Standard Code:
LS/T 6150-2024
Standard Type:
Industry standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Basic standards and general methods
ICS Name:
Food Composite
Publish Date:
2024-10-01
Implement Date:
2025-04-01
Pages:
12 pages
Scope
This document describes the principles, instruments, testing process, result presentation, precision, and test report of the kneading mixer method for testing the rheological properties of wheat flour dough.
This document is suitable for measuring and evaluating the kneading resistance of wheat flour dough.
Development Information
Referenced Standards
GB/T 5009.3-2003 Determination of moisture in foods
GB 5009.3-2010 National food safety standard Determination of moisture in foods
GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods
GB/T 5009.5-2003 Determination of protein in foods
GB 5009.5-2010 National food safety standard Determination of protein in foods
GB 5009.5-2016 National Standards for Food Safety - Determination of Protein in Foods
GB 5009.5-2025
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