GB/T 5506.4-2008 in English

VALID

Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method

Issued on:2008-11-04
Implemented on:2009-01-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $100.00
$97.00

Standard No:	GB/T 5506.4-2008
Document status:	VALID
Title in English:	Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
Title in Chinese:	小麦和小麦粉面筋含量第4部分：快速干燥法测定干面筋
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2008-11-04
Implemented on:	2009-01-01
Superseding:	GB/T 5506-1985 Inspection of grain and oilseeds-Methods for determination of gluten
ICS Classification:	67.040-food products in general
Chinese Classification:	B20-Cereal crop and forage crop in general
Professional Classification:	GB-National Standard
Related Keywords:	wet gluten dry gluten rapid drying method scopethis part gluten moisture content
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《GB/T 5506.4-2008小麦和小麦粉面筋含量第4部分：快速干燥法测定干面筋》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。
GB/T 5506《小麦和小麦粉面筋含量》分为4个部分，本部分为GB/T 5506的第４部分。本部分代替GB/T 5506-1985 《粮食、油料检验　面筋测定法》。GB/T 5506的本部分规定了通过快速干燥由ＧＢ／Ｔ５５０６．１和ＧＢ／Ｔ５５０６．２制得的湿面以测定干面筋含量的方法。本部分也适用于湿面筋中水分含量的测定。本部分等同采用ISO 21415-4:2006《小麦和小麦粉　面筋含量　快速干燥湿面筋法测定干面筋含量》（英文版）。
为了便于使用，本部分作下列编辑性修改：
―――删除国际标准前言部分；
―――将“本国际标准”改为“本部分”；
―――用小数点“．”代替原国际标准中作为小数点的“，”；
―――将7.1公式中的“m为测试湿面筋含量的原始面团样品的质量”修改为“m为测试湿面筋含量的原始小麦粉样品的质量。”；
―――删除“应注意此处的m与手洗法中‘称样部分’的小麦粉质量并不相等。”；
―――根据我国使用需要，增加了“7.3 面筋吸水率的计算公式”。

Scope

This Part specifies the method for determining the content of dry gluten by rapidly drying the wet gluten prepared by GB/T 5506.1 and GB/T 5506.2. This section also applies to the determination of moisture content in wet gluten.

More samples: JJG 21-2008 DL/T 5154-2012 DL/T 368-2010

Sample only — not a preview of GB/T 5506.4-2008

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