T/AAGS 015-2025 Active Group standards

T/AAGS 015-2025 Special Flour for Fresh and Wet Noodles

T/AAGS 015-2025

Publish Date: 2025-06-30 Implement Date: 2025-07-01 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/AAGS 015-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2025-06-30

Implement Date: 2025-07-01

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, quality requirements, net content, food safety requirements, production process control, inspection methods, inspection rules, labeling and marking, packaging, storage, and transportation requirements for wheat flour specifically designed for making fresh and wet noodles. This document applies to wheat flour primarily made from wheat, which is milled and processed, with or without the addition of food additives and other ingredients, and is suitable for making fresh and wet noodles and dry noodles. Main technical content: - Wheat flour for fresh and wet noodles: Wheat flour specifically designed for making fresh and wet noodles and dry noodles, primarily made from wheat and processed through milling. It may or may not contain food additives and other ingredients. - Flour color: The color of wheat flour. Under specified conditions, the color value measured on the surface of wheat flour using a colorimeter and expressed as L* [Source: GB/T 27628-2011, Section 3.1]. - Bran speck: Wheat bran fragments in wheat flour. The bran speck content is the amount of wheat bran fragments in the flour, expressed as the ratio of the area of wheat bran on the surface of the dough sheet to the total surface area of the sample, in % [Source: GB/T 27628-2011, Section 3.2]. - Noodle score: An evaluation score of the suitability of noodles for food processing. - Lightness stability of dough sheet: The difference in glossiness between a dough sheet made from wheat flour according to specified procedures and after being stored at constant temperature, expressed as ΔL* [Source: LS/T 3248-2017, Section 3.3]. 4. Raw material and auxiliary material requirements: - Wheat should comply with GB 1351 and GB 2715. - Production water should comply with GB 5749. - Additives and food additives should comply with GB 31637, GB/T 21924, GB/T 22493, and GB 2760. 5. Quality requirements: See Table