T/ZZAS 027-2023 Active Group standards

T/ZZAS 027-2023 Special wheat flour

Publish Date: 2023-09-01 Implement Date: 2023-09-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/ZZAS 027-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Cereals, legumes, and their products

Publish Date: 2023-09-01

Implement Date: 2023-09-10

Scope

Main technical content: 4.2 Sensory indicators shall comply with the provisions of Table 1. Table 1: Sensory requirements Indicator Color White or slightly yellowish Smell Product-specific odor, no abnormal odor Impurities No foreign matter visible to normal vision Appearance Powdery or granular, no clumping 4.3 Physicochemical indicators Bread flour, noodle flour, dumpling flour, fried dough sticks flour, and shortbread flour shall comply with the provisions of Table 2. Table 2: Physicochemical indicators Indicator Bread flour Noodle flour Dumpling flour Fried dough sticks flour Shortbread flour Ash content (dry basis) (g/100g) ≤ 0.80 Moisture (%) ≤ 14.5 Wet gluten content (%) ≥ 35.0 ≥ 26.0 28.0–32.0 ≥ 31.0 22.0–26.0 Stability time (min) 7.0–10.0 ≥ 5.0 ≥ 5.0 ≥ 3.5 ≤ 3.0 ≤ 3.5 Fall number (s) 250–350 ≥ 200 ≥ 200 ≥ 200 ≥ 170 Fineness (%) Passes through CB36 sieve completely Passes through CB42 sieve completely Retained quantity not exceeding 10.0% Sand content (%) ≤ 0.02 Magnetic metal objects (g/kg) ≤ 0.003 Fatty acid value (wet basis, KOH) ≤ 80 mg/100g