GB/T 14611-2008 Active National standards

GB/T 14611-2008 Inspection of grain and oils—Bread-baking test of wheat flour—Straight dough method

GB/T 14611-2008 Inspection of grain and oils—Bread-baking test of wheat flour—Straight dough method

Publish Date: 2008-11-04 Implement Date: 2009-01-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 14611-2008

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated food and feed crops

ICS Name: Food Composite

Publish Date: 2008-11-04

Implement Date: 2009-01-01

Pages: 7 pages

Scope

This standard specifies the principles, materials, instruments and equipment, operating procedures, results and evaluations, as well as allowable deviations for bread baking experiments using the direct fermentation method.
This standard is applicable to evaluating the impact of wheat or wheat flour, as well as other ingredients, on the quality of bread baking.

Development Information

Word Count: 12 Thousand words Pages: 7 pages

Replace the following standards

GB/T 14611-1993 Bread baking quality of wheat flour—Straight dough method

Referenced Standards

LS/T 3218 GB 317-1998 White granulated sugar GB/T 317-2006 White granulated sugar GB/T 317-2018 White granulated sugar GB/T 1355-1986 Wheat flour GB/T 1355-2021 Wheat flour GB 2721-1996 Hygienic standard for salt GB 2721-2003 Hygienic standard for food grade salt GB 2721-2015 Food Safety National Standard: Edible Salt GB 5410-1999 Whole milk powder, skimmed milk powder, sweetened whole milk powder and flavoured milk powder GB/T 5410-2008 Milk powder GB/T 6682-1992 Water for analytical laboratory use—Specification and test methods GB/T 6682-2008 Water for analytical laboratory use—Specification and test methods GB 8275-2009 Food additive—Alpha-amylase preparation GB 14754-1993 Food additive—Vitamin C(Ascorbic acid) GB 14754-2010 Food Safety National Standard for Additives in Food: Vitamin C (Ascorbic Acid) GB/T 20886-2007 Yeast used for food processing GB/T 20886.1-2021 Quality requirements for yeast products—Part 1:Yeast for food processing GB/T 20886.2-2021 Quality requirements for yeast products—Part 2:Processed yeast products

Related Standards

GB 2757-1981 Replaced

GB 2757-1981 Hygienic standard for distilled liquor and formulated liquor

Publish Date: 1981-09-23

GB/T 5490-1985 Replaced

GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils

Publish Date: 1985-11-02

GB/T 5491-1985 Replaced

GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction

Publish Date: 1985-11-02

GB/T 5492-1985 Replaced

GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste

Publish Date: 1985-11-02

GB/T 5493-1985 Replaced

GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture

Publish Date: 1985-11-02

GB/T 5494-1985 Replaced

GB/T 5494-1985 Inspection of grain and oilseeds Methods for determination of foreign matter and unsound kernels

Publish Date: 1985-11-02