GB/T 14611-1993 in English

SUPERSEDED

Bread baking quality of wheat flour－Straight dough method

Issued on:1993-09-05
Implemented on:1994-07-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $120.00
$117.00

Standard No:	GB/T 14611-1993
Document status:	SUPERSEDED
Superseded by:	GB/T 14611-2008 Inspection of grain and oils - Bread-baking test of wheat flour - Straight dough method
Superseded on:	2009-01-01
Title in English:	Bread baking quality of wheat flour－Straight dough method
Title in Chinese:	小麦粉面包烘焙品质试验法直接发酵法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	1993-09-05
Implemented on:	1994-07-01
ICS Classification:	67.060-Cereals, pulses and derived products
Chinese Classification:	B20-Cereal crop and forage crop in general
Professional Classification:	GB-National Standard
Related Keywords:	direct fermentation bread baking tests wheat flour method scopethis standard bread baking
Related Topics:	quality fermentation GB/T 14611-1993 GB/t+14611 bread law directly bread bread bread flour whole wheat flour bread bread quality quality standard flour quality flour value to bake sprouted wheat Flour Quality Meter flour fall Flour Quality Meter flour quality Flour order How is the quality of wheat flour wheat flour quality GBT14611 GB/T 14611-1993 GB/T 14611-2008 Fermentation tank feeding connection method Texture analyzer for bread testing Laboratory fermentation tank connection method Fermentation broth inoculation method Embedding methods for small specimens

《GB/T 14611-1993小麦粉面包烘焙品质试验法直接发酵法》由TC270（全国粮油标准化技术委员会）归口，主管部门为国家粮食和物资储备局。
本标准规定了直接发酵法面包烘焙试验的设备要求、实验配方、工艺参数、操作步骤及评价方法。本标准适用于评价小麦粉和其他面团配料对面包体积和面包内部结构的影响。

Scope

This standard specifies the equipment requirements, experimental recipes, process parameters, operating procedures and evaluation methods for direct fermentation bread baking tests. This standard applies to the evaluation of the influence of wheat flour and other dough ingredients on the volume and internal structure of bread.

More samples: NB/T 47013.2-2015 YD/T 3934-2021 QC/T 942-2021

Sample only — not a preview of GB/T 14611-1993

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