T/SXAGS 0012-2020 Shanxi Good Grain and Oats Flour

Scope

Scope: This standard specifies the terms and definitions, classification, quality and safety requirements, inspection methods, inspection rules, labeling, packaging, storage and transportation, and file management requirements for Shanxi Good Grain and Oil Wheat Flour. This standard applies to commercial wheat flour processed from wheat mainly produced in Shanxi Province; Main technical content: 3 Terms and Definitions In addition to the terms and definitions specified in GB/T 1355 and LS/T 3248, the following terms and definitions also apply to this standard. 3.1 Shanxi Good Grain and Oil Wheat Flour Wheat flour produced in Shanxi Province that meets or exceeds the national standards for quality, quality, and safety indicators. 3.2 Claim Indicators No indicator values are set for these indicators, but they are important indicators that need to be provided to users for reference. 3.3 Tasting Score The comprehensive score obtained by making steamed buns from the wheat flour according to the method specified in GB/T 20571 and evaluating its aroma, color, taste, elasticity, toughness, stickiness, and specific volume. 4 Classification It is divided into three categories according to its use in food processing: high-gluten wheat flour, medium-gluten wheat flour, and low-gluten wheat flour. 5 Quality and Safety Requirements 5.1 Quality Requirements The quality indicators of wheat flour shall meet the requirements specified in Table 1. Table 1 Quality Indicators Item Indicator High-gluten wheat flour Medium-gluten wheat flour Low-gluten wheat flour Color, aroma, taste Normal Water content /% ≤14.0 Sand content /% ≤0.01 Magnetic metal content /(g/kg) ≤0.002 Fatty acid value / (mg/100g, wet basis) ≤50 Wet gluten /% ≥35 ≥22 ≤22 Gluten index /% ≥90 ≥85 Note: "+" indicates the claim indicators for which the inspection results must be marked. 5.2 Quality Requirements The quality indicators of wheat f

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