GB/T 13360-2024 in English
VALIDHulless oat flour
- Issued on:2024-09-29
- Implemented on:2025-04-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$204.00
| Standard No: | GB/T 13360-2024 |
| Document status: | VALID |
| Title in English: | Hulless oat flour |
| Title in Chinese: | 莜麦粉 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2024-09-29 |
| Implemented on: | 2025-04-01 |
| Superseding: |
GB/T 13360-2008 Hulles oats flour
|
| ICS Classification: | 67.060-Cereals, pulses and derived products |
| Chinese Classification: | X11-Grain processing and products |
| Professional Classification: | GB-National Standard |
| Related Keywords: | classification standard oats flour
flour whole oat flour coarseness/ % all oatmeal flour flour edition quality requirements |
| Related Topics: | oat white
wheat flour flour members super oat oat flour |
《GB/T 13360-2024莜麦粉》由TC270（全国粮油标准化技术委员会）归口，TC270SC1（全国粮油标准化技术委员会原粮及制品分会）执行，主管部门为国家粮食和储备局。
Introduction
1. Background and significance of standard formulation
GB/T 13360-2024 "Oatmeal Flour" is the second revision after the 2008 version, which is mainly optimized for industry development needs and technological progress. This standard is of great significance to standardizing the production of oatmeal flour, improving product quality and protecting consumer health.
2. Comparison of standard frameworks
| Dimensions | Requirements of the 2008 edition | Updates to the 2024 edition |
|---|---|---|
| Quality requirements | Only specify moisture, ash and impurity content | Add coarseness, sand content and fatty acid value indicators |
| Raw material requirements | No specific requirements are specified | New raw material quality standards must comply with GB/T 13359 |
| Test methods | Continue to use traditional laboratory testing | Introduce modern instruments and equipment and rapid testing technology |
3. Interpretation of the main contents of the standard
3.1 Classification standard
Oats flour is divided into refined oats flour and whole oats flour according to the degree of processing refinement. Refined oats flour requires finer particles and lower ash content; while whole oats flour retains more bran components and is suitable for consumers with higher nutritional requirements.
3.2 Technical Indicators
| Items | Refined oat flour | Whole oat flour |
|---|---|---|
| Coarseness/% | All passed CQ20 sieve | All passed CQ10 sieve |
| Ash content (dry basis)/% | ≤1.0 | ≤2.5 |
3.3 Inspection Rules and Methods
Sampling and sub-sampling shall be carried out in accordance with GB/T 5491. Ash content shall be tested in accordance with GB 5009.4, sand content detection is based on GB/T 5508. Enterprises need to establish a sound quality control system to ensure that each batch of products meets the standard requirements.
4. Implementation suggestions
4.1 Suggestions for manufacturers
- Update production equipment to ensure that the testing requirements of the new version of the standard are met
- Strengthen raw material management and establish a supplier quality traceability system
- Optimize production processes and improve product refinement
4.2 Suggestions for inspection agencies
- Equipped with advanced testing instruments, such as moisture meter and ash analyzer
- Organize technical personnel training to familiarize themselves with the requirements of the new version of the standard
- Establish a data sharing platform to promote quality exchanges between enterprises
Loading PDF document...
Error loading PDF. Please make sure the file is valid and try again.
We also recommend
-
GB/T 44616-2024 in English
Peanut protein powder
2024-09-29 -
GB 8608-1988 in English
Low gluten wheat flour
1988-01-25 -
GB/T 8607-1988 in English
High gluten wheat flour
1988-01-25 -
GB/T 23786-2026 in English
General quality for quick-frozen dumpling
2026-01-28 -
GB/T 21118-2007 in English
Chinese steamed bread made of wheat flour
2007-12-18 -
GB/T 24852-2010 in English
Determination of the pasting properties of rice—Rapid visco analyzer method
2010-06-30 -
GB/T 29405-2012 in English
Inspection of grain and oils—Determination of fat acidity of cereal and cereal products—Instrumental analysis method
2012-12-31 -
GB/T 19852-2008 in English
Product of geographical indication - Lulong vermicelli
2008-07-31 -
GB/T 13382-2008 in English
Edible soybean meal
2008-11-04 -
GB/T 42173-2022 in English
Germinated brown rice
2022-12-30
