GB/T 14615-2006 in English

SUPERSEDED

flour － Physical characteristics of doughs － Determination of rheological properties using an extensograph

Issued on:2006-05-18
Implemented on:2006-09-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $180.00
$175.00

Standard No:	GB/T 14615-2006
Document status:	SUPERSEDED
Superseded by:	GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
Superseded on:	2019-12-01
Title in English:	flour － Physical characteristics of doughs － Determination of rheological properties using an extensograph
Title in Chinese:	小麦粉面团的物理特性流变学特性的测定拉伸仪法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2006-05-18
Implemented on:	2006-09-01
Superseding:	GB/T 14615-1993 Method for determination of rheological properties of doughs using an extensograph
ICS Classification:	67.060-Cereals, pulses and derived products
Chinese Classification:	X11-Grain processing and products
Professional Classification:	GB-National Standard
Related Keywords:	wheat flour rheological properties flour － physical characteristics flour extensograph scopethis standard
Related Topics:	Rheology non-rheological properties Physical properties of dough Rheological properties properties of the dough Rheological characteristics Rheological properties Rheological properties Starch Physical Properties dough Starch Physical Properties Physical Properties Instruments Wheat Flour Dough Stretcher Rheology of powder Efficient Characteristic Tester Principle of extensometer Dough tensile properties floury properties of dough extensometer unit Flour Properties farinograph Draw Ratio in Wheat Flour Extensometer Dough consistency Farinograph and Tensile Properties of Dough rheology dough Rheometer for measuring dough Stretch the dough Dough flour properties Wheat Flour Extensometer Dough tensile properties Dough flour properties wheat dough period Extensometer temperature Dough Properties extensional rheology Measurement of Tensile Properties Flour Properties Extensometer method Extensometer use Flour Properties of Wheat Flour dough tester Rheology of wheat Principle of extensometer Physical Properties of Starch Characteristics of Flour Properties of wheat flour Dough Rheological Properties Rheometer two-point method According to the characteristics of the dough starch dough wheat flour stretch Rheological Properties of Dough Extensometer results Rheology of flour Dough Properties GBT14615 GB/T 14615-1993 GB/T 14615-2006 GB/T 14615-2019 kamut wheat Testing methods and principles of rheometer Silky stretch Matt's method of chart drawing Determination of physical properties of materials gb/t14615-2019 Determination method of magnetic metal objects in wheat gbt14615

《GB/T 14615-2006小麦粉面团的物理特性流变学特性的测定拉伸仪法》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物资储备局。
本标准规定了用拉伸仪通过拉伸试验测定小麦粉面团流变学特性的方法。负载拉伸曲线常用来评价小麦粉的品质及改良剂对小麦粉的影响。本标准适用于由小麦（Triticum aestivum L.）加工成的面粉。

Scope

This standard specifies the method for determining the rheological properties of wheat flour dough by tensile test with extensometer. The load-tension curve is used to evaluate the quality of wheat flour and the effect of improver on wheat flour. This standard applies to flour processed from wheat (Triticum aestivum L.).

More samples: DL/T 368-2010 YD/T 3934-2021 JJG 21-2008

Sample only — not a preview of GB/T 14615-2006

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