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GB/T 14612-2008 Active
GB/T 14612-2008 Inspection of grain and oils—Bread baking test of wheat flour—Sponge-dough method
Abstract
This standard specifies the methodological principles, materials, instruments and equipment, formulations, operating procedures, and quality evaluation for bread baking trials using the sourdough fermentation method. This standard is applicable to evaluating the bread baking quality of wheat flour using the sourdough fermentation method, as well as to assessing the impact of wheat and other cereal composite flours, and other ingredients on the quality of bread baking.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB/T 14612-2008 |
| CCS | Integrated food and feed crops |
| ICS | Food Composite |
| Implement Date | 2009-01-01 |
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$ 39.00
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$ 39.00