GB/T 23780-2025 in English
VALIDTest methods for pastry quality
- Issued on:2025-06-30
- Implemented on:2026-01-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$204.00
| Standard No: | GB/T 23780-2025 |
| Document status: | VALID |
| Title in English: | Test methods for pastry quality |
| Title in Chinese: | 糕点质量检验方法 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2025-06-30 |
| Implemented on: | 2026-01-01 |
| Superseding: |
GB/T 23780-2009 Quality examination methods of the pastry
|
| ICS Classification: | 67.050-General methods of tests and analysis for food products |
| Chinese Classification: | X04-Basic standards and general methods |
| Professional Classification: | GB-National Standard |
| Related Keywords: | changes test items
test methods basic standards test process sample processing cancelled simplified operation steps new test method test |
| Related Topics: | one-point calibration method
Pastry testing photon proton dot gb test method Electrolyte Test Method |
《GB/T 23780-2025糕点质量检验方法》由TC488（全国焙烤制品标准化技术委员会）归口，TC488SC1（全国焙烤制品标准化技术委员会糕点分会）执行，主管部门为中国商业联合会。
Introduction
Core changes in the standard revision
| Technical elements | 2009 edition | 2025 edition | Impact of changes |
|---|---|---|---|
| Test items | 12 items | 13 items | 6 items such as acidity were added, and 7 items were deleted |
| Definition of terms | Chapter 3 | Deleted | Citation of basic standards |
| Test process | 4.4 Sample processing | Cancelled | Simplified operation steps |
New test method summary
Acidity determination (5.4.4)
Sodium hydroxide titration method is used, critical control points:
- Sample pretreatment requires volume 250mL and then filtration
- Titration endpoint determination: The solution in the Triangular flask remains slightly red for 30 seconds
- Calculation formula: X1=(V1-V2)×c1×100/(m1×0.2)
Total sugar detection (5.4.8)
Fehling's solution reduction method operation points:
A case study at a mooncake company showed that when hydrolyzing samples, the 70°C water bath required precise control within ±1°C. Excessive temperatures can cause fructose to break down. The deviation between replicate experiments should be <0.4%.
Recommendations for Standard Implementation
- Laboratory Configuration: A centrifuge (≥4000r/min) and a whiteness meter are required.
- Method Validation: Parallel testing of the new and old standards for a 3-month transition period.
- Staff Training: Focus on mastering the 20-slice sampling rule for slice thickness measurement.
Technological Evolution Analysis
Changes in the standard reflect industry trends: 1) Deletion of content that overlaps with food safety standards, such as microorganisms; 2) Addition of process control indicators such as acidity and whiteness to reflect a quality orientation; 3) Simplification of pretreatment steps to improve testing efficiency.
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