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GB/T 14615-2019 Active
GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
Abstract
This standard specifies the terms and definitions, principles, reagents, instruments, sampling, measurement steps, result presentation, precision, and test reports for the tensile tester method used to test the rheological properties of wheat flour dough. This standard is applicable to evaluating the quality of wheat flour processed from wheat (Triticum aestivum L.) and the impact of other additives on wheat flour.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB/T 14615-2019 |
| CCS | Oil processing and products |
| ICS | Food Composite |
| Implement Date | 2019-12-01 |
Price
$ 75
Subtotal
$ 75
Tax
$ 0.00
Order Total (incl. tax)
$ 75