water absorption in wheat flour

water absorption in wheat flour, Total:381 items.

The international standard classification for "water absorption in wheat flour" includes: Cereals, pulses and derived products , Starch and derived products , General methods of tests and analysis for food products , food products in general , Farming and forestry .

The Chinese standard classification for "water absorption in wheat flour" includes: Cereal crop and forage crop in general , Grain processing and products , Basic standards and general methods , Marking, packaging, transport and storage , Plant quarantine, pest control , Cereal crop and product , Food sanitation , Oil crop and product , Food processing and products in general .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 14608-1993 Method for determination of wet gluten in flour
GB 1355-1986 Wheat flour
GB/T 8607-1988 High gluten wheat flour
GB/T 9826-1988 Method for determination of starch damage in flour-Alpha-amylase method
GB/T 10361-2008 Wheat rye and respective flours durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
GB/T 9826-2008 Inspection of grain and oils - Determination of starch damage in flour - Alpha-amylase method
GB/T 21122-2007 Fortified wheat flour
GB/T 8608-1988 Low gluten wheat flour
GB/T 14614-2006 flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
GB/T 24501.2-2009 Technical specification for control of wheat stripe rust(Puccinia striiformis West.) and wheat midge—Part 2:Wheat midge
GB/T 5009.118-2003 Determination of T-2 toxin in wheat with enzyme-linked immunosorbent assay (ELISA)
GB/T 21118-2007 Chinese steamed bread made of wheat flour
GB/T 8883-2008 Edible wheat starch
GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
GB/T 27628-2011 Inspection of grain and oils—Determination of color and bran speck in wheat flour
GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method
GB/T 8883-2017 Edible wheat starch
GB/T 8883-1988 Edible wheat starch
GB/T 15685-1995 Method for determination of sedimentation value in wheat flour
GB/T 14612-1993 Bread baking quality of wheat flour－Sponge dough method
GB/T 24853-2010 General pasting method for wheat or rye flour or starch—Using the rapid visco analyzer
GB/T 5506.1-2008 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by manual method
GB 8607-1988 High Gluten Wheat Flour
GB/T 14607-1993 Method for determination of dry gluten in flour
GB/T 20188-2006 Determination of bromate in wheat flour - Ion chromatography method
GB/T 18415-2001 Methods of determination for benzoyl peroxide in wheat flour
GB/T 24905-2010 Wheat flour bags

国家粮食局

LS/T 3248-2017 The Grain & Oil Products of China - Wheat Flour

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 1355-2021 Wheat flour

其他未分类

BJS 202009 Determination of resorcinol in wheat flour by high performance liquid chromatography
BJS 201602 Determination of thiourea in wheat flour
BJS 202003 Determination of kojic acid in wheat flour
BJS 202002 Determination of benzohydroxamic acid in wheat flour and its flour treatment agent
BJS 201902 Determination of semicarbazide in wheat flour and its products
BJS 202001 Determination of trisodium thiocyanate in wheat flour
BJS 202104 Detection of hypophosphite in wheat flour

国家标准局

GB/T 1355-1986 Wheat flour

Group Standards of the People's Republic of China

T/IMQBPA 0010-2023 Guyang red wheat flour
T/QDAS 059-2020 Qingdao quality food-Wheat flour
T/CCOA 50-2023 Technical regulations for the production of low-bacteria wheat flour
T/SDAS 71-2019 Wheat Flour for Shandong Mantou
T/CGFA 003-2023 Compound nutrition fortified wheat flour
T/CCOA 52-2023 Selenium-enriched wheat flour
T/SJZFIA 0004-2021 Selenium Enriched Wheat Flour
T/LFSA 005-2021 Wheat Flour for Flavored Pasta
T/CCOA 56-2023 Special wheat flour for ramen
T/CIQA 55-2023 Evaluation for risk level of hazardous substance in wheat flour processing
T/HBFIA 0011-2020 High Fiber Aleurone Wheat Flour
T/HEBQIA 258-2024 Reconstituted wheat bran (prepared) powder
T/XMSSAL 030-2021 Food for Xiamen-Wheat Flour
T/SDAS 70-2019 Wheat Flour for Shandong Dumplings
T/ZZAS 027-2023 Special wheat flour
T/CGCC 37-2019 Wheat Flour Wet Products
T/HEBLX 0002-2021 Yanzhao Good Grain, Oil and Wheat Flour
T/SXAGS 0013-2020 Shanxi Good Grain and Oil Selenium-enriched Wheat Flour
T/SAGS 009-2021 The Grain & Oil Products of Shaanxi-Guanzhong Wheat Flour
T/NSFST 006-2023 Special wheat flour for ramen
T/LNSLX 011-2020 Liaoning good grain＆oil –Wheat Flour
T/HNSPGYXH 001-2022 Determination of D-erythorbic acid in wheat flour
T/CI 005-2022 Index and determination method of resistant starch content in high resistant starch wheat grain
T/AHFIA 033-2019 special wheat flour
T/BJAGS 0001-2022 Grain & oil products of Beijing - wheat flour
T/CCOA 49-2023 Special wheat flour for wet and raw flour products
T/SJZFIA 0003-2020 Wheat Flour for Gaocheng Palace Noodles
T/GGI 013-2017 Wheat Flour for Rock Foot
T/XJLSXH 1102-2020 Xinjiang Good Grain, Oil and Wheat Flour
T/QGCML 059-2020 Wheat Flour Production Process Specification
T/JAASS 11-2020 Wheat Flour
T/CQAGS 3204-2023 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
T/SXAGS 0012-2020 Shanxi Good Grain, Oil and Wheat Flour
T/CCOA 7-2020 Wheat flour with lower microbial load
T/GPA 001-2020 Longshang Good Grain, Oil and Wheat Flour
T/CAB CASA0013-2018 Selenium Enriched Wheat Flour
T/CIQA 49-2023 Technical specifications for the cleaner production of wheat flour
T/XJLSXH 1101-2019 wheat flour for Nang
T/SDAS 72-2019 Wheat Flour for Shandong Noodles
T/HLHX 021-2022 Heilongjiang good grain and oil strong gluten wheat flour

Professional Standard - Agriculture

SB/T 10137-1993 wheat flour for noodles
SB 131-1983 edible wheat starch
SB/T 10145-1993 Wheat germ (germ flakes, germ flour)
NY/T 421-2012 Green food - Wheat and wheat flour
SB/T 10140-1993 Wheat Flour for Yeasted Biscuits
NY/T 1094.4-2006 Wheat experimental milling Part 4: Buehler method for soft wheat straight-grade flour
NY/T 613-2002 Rules for the investigation and forecast of wheat powdery mildew
SB/T 10142-1993 wheat flour for cakes
NY/T 1094.3-2006 Wheat experimental milling Part 3: Buehler method for soft wheat short - Extraction flour
NY/T 421-2000 Green food - Wheat flour
GB/T 1355-1986(XG1-1988) "Wheat Flour" Amendment No. 1
SB/T 10249-1995 Glutomatic for Determination of Gluten in Wheat Flour
SB/T 10139-1993 Wheat Flour for Mantou
NY/T 211-2023 Feed material-Wheat short
SB/T 10136-1993 wheat flour for bread
SB/T 10141-1993 Wheat flour for short biscuits
SB/T 10144-1993 self raising wheat flour
SB/T 10143-1993 pastry flour
SB/T 10138-1993 Wheat Flour for Dumplings

Inner Mongolia Provincial Standard of the People's Republic of China

DB15/T 1758-2019 "Hetao Wheat" Raw Grain and Wheat Flour

农业农村部

NY/T 421-2021 Green food-Wheat and wheat flour

Hubei Provincial Standard of the People's Republic of China

DB42/T 015-2002 wheat gluten
DB42/T 229-2002 Refined flour

未注明发布机构

DIN EN ISO 17718 E:2014-08 Whole wheat and wheat flour (draft)
DIN EN ISO 5530-1 E:2014-08 Physical properties of wheat flour dough Part 1: Determination of water absorption and rheological properties using farinometer (draft)
DIN EN ISO 17715 E:2022-03 Wheat flour (draft)
DIN EN ISO 16624 E:2019-03 Determination of color of wheat flour and durum wheat semolina by diffuse reflectance colorimetry (draft)
DIN EN ISO 17715 E:2014-08 Wheat flour (draft)

Professional Standard - Grain

LS/T 3204-1993 Wheat Flour for Steamed Bread
LS/T 3201-1993 Wheat Flour for Bread
LS/T 15112.3-2008 Northern wheat flour processing precision standard sample standard flour
LS/T 3209-1993 Self-fermented Wheat Flour
LS/T 3208-1993 Wheat Flour for Pastry
LS/T 3207-1993 Wheat Flour for Cake
LS/T 15111.3-2008 Southern wheat flour processing precision standard sample standard flour
LS/T 3703-1995 Wheat Flour Gluten Tester
LS/T 3206-1993 Wheat Flour for Sand Cake
LS/T 3202-1993 Wheat Flour for Noodle
LS/T 3210-1993 Wheat Germ (Germ Slice and Germ Powder)
LS/T 3203-1993 Wheat Flour for Dumpling
LS/T 3205-1993 Wheat Flour for Fermentation of Biscuit

工业和信息化部

QB/T 5298-2018 Oligopeptides powder of wheat

Shaanxi Provincial Standard of the People's Republic of China

DB61/T 851-2014 Wheat in wheat 895
DB/T6100 B22 015-1987 Technical Regulations of Wheat Production in Guanzhong Waterland
DB61/T 725-2014 Wheat in wheat 349

Qinghai Provincial Standard of the People's Republic of China

DB63/T 1100-2012 Winter wheat middle wheat 175

Hainan Provincial Standard of the People's Republic of China

DB46/ 16-2000 Identification of stale stale wheat flour

Shanxi Provincial Standard of the People's Republic of China

DB14/T 903-2014 High-yield Cultivation Regulations of Winter Wheat in Water Land in Central Wheat Region
DB14/T 887-2014 Technical Regulations on Wheat Powdery Mildew Control

Hebei Provincial Standard of the People's Republic of China

DB13/T 313.9-1997 Winter wheat variety Zhongmai No.9

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 4819-2024 Technical regulations for the prevention and control of wheat powdery mildew

Anhui Provincial Standard of the People's Republic of China

DB34/T 1541-2011 Determination of Azodicarbonamide in wheat flour High performance liquid chromatography method
DB34/T 164-1998 Specifications for survey and report of wheat midge

石家庄市市场监督管理局

DB1301/T 313-2019 Technical regulations for wheat midge control

Professional Standard - Business

SBJ 06-1993 Specifications for engineering design of wheat flour mills

International Organization for Standardization (ISO)

ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 11050:2020 Wheat flour and durum wheat semolina — Determination of impurities of animal origin
ISO 3093:2004/Cor 1:2008 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten; Technical Corrigendum 1
ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
ISO 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 6645:1981 Wheat flour; Determination of dry gluten
ISO 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
ISO 5531:1978 Wheat flour; Determination of wet gluten
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
ISO 5530-1:1997 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

GSO

BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour
GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
BH GSO ISO 5530-3:2016 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
OS GSO ISO 5530-3:2015 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
BH GSO 2431:2015 ATTA WHEAT FLUOR
GSO 2431:2014 ATTA WHEAT FLUOR
OS GSO 2431:2014 ATTA WHEAT FLUOR
OS GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
GSO ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten
GSO ISO 15793:2014 Durum wheat semolinas -- Determination of the undersize fraction
OS GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
GSO ISO 11050:2015 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
BH GSO ISO 16624:2023 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
OS GSO 1866:2008 Wheat, rye and respective flour
GSO 1866:2008 Wheat, rye and respective flour
GSO ISO 16624:2022 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
GSO 1864:2008 Couscous prepared from durum wheat
OS GSO 1864:2008 Couscous prepared from durum wheat
GSO 194-2:2000 METHODS OF TEST FOR ENRICHED AND ENRICHED TREATED WHEAT FLOUR
OS GSO 327:1994 Methods Of Test For Wheat Grins.
OS GSO ISO 21415-3:2010 Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method
GSO ISO 21415-3:2010 Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method
OS GSO ISO 21415-4:2010 Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method
GSO ISO 5530-3:2015 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
GSO ISO 21415-4:2010 Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method
GSO ISO 21415-1:2010 Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by a manual method

RU-GOST R

GOST R 54498-2011 Whole meal and flour from Triticum Aestivum. Determination of water absorption and rheological properties using a mixolab
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST ISO 5530-1-2013 Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using farinograf
GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 12307-1966 Macoroni durum wheat flour. Specifications
GOST 34142-2017 Flour triticale. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications
GOST 26574-2017 Wheat bakery flour. Specifications
GOST R 52668-2006 Macaroni durum wheat flour. Specifications
GOST R 53501-2009 Wheat starch.General specifications
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST 31463-2012 Macaroni durum wheat flour. Specifications
GOST 31935-2012 Wheat starch. Specifications
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
GOST R 53048-2008 Macaroni soft wheat flour. Specifications
GOST 12306-1966 Macaroni soft glassy wheat flour. Specificatons
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
GOST 12183-1966 Rye-wheat and wheat-rye whole meal for baking industry. Specifications
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST 27842-1988 Wheat bread. Specifications
GOST 28796-1990 Wheat flour. Determination of wet gluten
GOST 28797-1990 Wheat flour. Determination of dry gluten

SCC

11/30196958 DC BS ISO 5530-1. Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using a farinograph
NS-EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
BS ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten
DANSK DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
BS EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten
UNE-EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
DANSK DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
NS-EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004)
DANSK DS/EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
BS 4317-31:1994 Methods of test for cereals and pulses. Determination of yellow pigment content in durum wheat flour and semolina
DIN EN ISO 3093 E:2009 Draft Document - Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO/FDIS 3093:2009); German version FprEN ISO 3093:2009
DANSK DS/ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of the colour by reflectance diffused colorimetry
NS-EN ISO 11052:2006 Durum wheat flour and semolina — Determination of yellow pigment content (ISO 11052:1994)
UNE 34108:1981 WHEAT FLOUR. DETERMINATION OF WET GLUTEN.
AENOR UNE 34109:1981 Wheat flours. Determination of dry gluten.
DANSK DS/EN ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
NS-EN ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
NS-EN ISO 5530-1:2014 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
NS-EN 159:1991 Dust-pressed ceramic tiles with water absorption (E > 10%) — Group BIII
DANSK DS/EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
DANSK DS/EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
UNE 34109:1981 WHEAT FLOUR. DETERMINATION OF DRY GLUTEN.
AENOR UNE 34108:1981 Wheat flours. Determination of wet gluten.
UNE 34400-2:1967 TEST METHODS OF WHEAT FLOUR. SAMPLING
NS-EN 176:1991 Dust-pressed ceramic tiles with a low water absorption (E <= 3%) — Group BI
NS-EN 177:1991 Dust-pressed ceramic tiles with a water absorption of 3% < E <= 6% — (Group BIIa)
DIN EN ISO 16624 E:2019 Draft Document - Wheat flour and durum wheat semolina - Determination of the colour by reflectance diffused colorimetry (ISO/DIS 16624:2019); German and English version prEN ISO 16624:2019

Lithuanian Standards Office

LST 1947-2004 Wheat meal
LST EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)

Korean Agency for Technology and Standards (KATS)

KS H 2012-2023 Wheat flours
KS H 2012-2018 Wheat flours
KS H ISO 3093:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina-Determination of Falling Number according to Hagberg-Perten
KS H ISO 3093-2009(2019) Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 3093-2019 Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H ISO 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11050-2019 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 11052-2019 Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 5531:2004 Wheat flour－Determination of wet gluten
KS H ISO 6645:2007 Wheat flour－Determination of dry gluten
KS H ISO 6645-2007 Wheat flour－Determination of dry gluten
KS H ISO 5531:2007 Wheat flour－Determination of wet gluten
KS H ISO 6645:2004 Wheat flour－Determination of dry gluten
KS H ISO 21415-4:2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
KS H ISO 21415-3:2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method

VN-TCVN

TCVN 4359-2008 Wheat flour
TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph
TCVN 7848-3-2008 Wheat flour.Physical characteristics of doughs.Part 3: Determination of water absorption and rheological properties using a valorigraph
TCVN 7848-1-2008 Wheat flour.Physical characteristics of doughs.Part 1: Determination of water absorption and rheological properties using a farinograph
TCVN 1874-1995 Wheat flour.Determination of wet gluten
TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method

CZ-CSN

CSN 56 6103-1965 Wheat-starch
CSN 56 0630-1973 Soft wheat flour
CSN 56 0628-1973 Semi-soft wheat ílour
CSN ON 56 0634-1963 Wheat flour starch T 790 quality standard
CSN ON 56 0627-1963 Semolina flour 900 standard
CSN ISO 5531:1993 Wheat flour. Determination of wet gluten
CSN ON 56 0629-1967 Wheat Semolina T 900 Quality Standard

ES-AENOR

UNE 34 400 Wheat flour

RO-ASRO

SR 877-1996 Wheat flaour
SR 1225-1996 Wheat semolina
STAS 90-1988 WHEAT FLOUR Analysis methods

TR-TSE

TS 2283-1976 SEMOLINA

VE-FONDONORMA

NORVEN 13-23-1965 Wheat flour
NORVEN 13-25-1965 White bread made from wheat flour
NORVEN 13-24-1965 Wheat flour analysis and test methods

German Institute for Standardization

DIN EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 3093:2010-05 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007
DIN EN ISO 11052:2006-11 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
DIN EN ISO 5530-1:2015-03 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014 / Note: To be replaced by DIN EN ISO 5530-1 (2020-06).
DIN EN ISO 5530-1:2020-06 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020 / Note: Date of issue 2020-05-08*Intended...
DIN EN ISO 16624:2020-06 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020); German version EN ISO 16624:2020
DIN EN ISO 3093 Berichtigung 1:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007, Corrigendum to DIN EN ISO 3093:2007-05; German version EN ISO 3093:2
DIN EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DIN EN ISO 21415-3:2007-06 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
DIN EN ISO 5530-1:2020 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020
DIN EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
DIN EN ISO 21415-4:2007-07 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
DIN EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
DIN EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
DIN EN ISO 21415-1:2007-07 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007

European Committee for Standardization (CEN)

EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
EN ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
FprEN ISO 5530-1:2021 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
FprEN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)

CEN - European Committee for Standardization

EN ISO 3093:2007 Wheat@ rye and respective flours@ durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten

IX-FAO

CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour
CODEX STAN 178-1991(En) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 178-1991,Rev.1-1995(Ch) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 152-1995 Codex standard for wheat flour
CODEX STAN 152-1985,Rev.1-1995(Ch) Codex Alimentarius Standard Wheat Flour
CODEX STAN 152-1985(En) Codex Alimentarius Standard Wheat Flour

British Standards Institution (BSI)

BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
BS EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
BS EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
BS ISO 11050:2020 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 16624:2020 Wheat flour and durum wheat semolina. Determination of colour by diffuse reflectance colorimetry
BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
BS EN ISO 27971:2015 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
BS EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
BS EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology

Danish Standards Foundation

DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
DS/EN 176:1992 Dust-pressed ceramic tiles with a low water absorption (E < or = 3%). Group BI
DS/EN 159:1993 Dust-pressed ceramic tiles with water absorption E>10%. (Group BIII)
DS/ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement

PT-IPQ

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content
NP 4166-2000 Wheat flour and wheat semolina Determination of ash insoluble in hydrochloric acid

PK-PSQCA

PS 154-1962 MAIZE, RICE, WHEAT AND POTATO STARCHES

Association Francaise de Normalisation

NF EN ISO 3093:2010 Soft wheats, ryes and their flours, durum wheats and their semolinas - Determination of the falling number according to Hagberg-Perten
NF V03-703*NF EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten.
NF V03-731*NF EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF EN ISO 16624:2020 Soft wheat flour and durum wheat semolina - Determination of color by diffuse reflectance colorimetry
NF V03-731:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of the yellow pigment content
NF V03-703:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten.
NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF V03-721:1994 Semolina {durum} wheat. Granulation of semolina.
NF V03-765:2020 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
NF ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF EN ISO 5530-1:2015 Soft wheat flours - Physical characteristics of doughs - Part 1: determination of water absorption and rheological characteristics using the farinograph
NF V03-765:2009 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
NF EN ISO 21415-4:2007 Wheat and wheat flours - Gluten content - Part 4: determination of dry gluten from wet gluten by a rapid drying method
NF V03-717-1*NF EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1 : determination of water absorption and rheological properties using a farinograph
NF V03-730-4*NF EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4 : determination of dry gluten content from wet gluten by a rapid drying method.
NF V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF EN ISO 21415-3:2007 Wheat and wheat flours - Gluten content - Part 3: determination of dry gluten from wet gluten by an oven drying method
NF V03-764*NF EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
NF V03-717-1:1998 Wheat flour. Physical characteristics of doughs. Part 1 : determination of water absorption and rheological properties using a farinograph.
NF V03-730-3*NF EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3 : determination of dry gluten from wet gluten by an oven drying method.
NF EN ISO 21415-1:2007 Wheat and wheat flours - Gluten content - Part 1: determination of wet gluten by a manual method

TH-TISI

TIS 373-1981 Standard for wheat flour: cake flour

IN-BIS

IS 8162-1976 Determination of wet gluten in wheat flour
IS 12516 Pt.1-1988 Method for determination of physical properties of dough made from wheat flour Part 1 Water absorption and rheological properties using a farinone analyzer
IS 12516 Pt.3-1988 Method for determination of physical properties of dough made from wheat flour Part 3 Water absorption and rheological properties using value charts
IS 7464-1974 Specification for wheat flour for use in the bread industry
IS 9194-1979 Specification for wheat flour for use in the cake industry
IS 7463-1988 Wheat flour for industrial use in biscuits (MAIDA)—Specification

AENOR

UNE-EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

Indonesia Standards

SNI 3751-2009 Wheat flour as foodstuffs
SNI 7868-2013 Wheat flour as raw material for fish feed

YU-JUS

JUS E.B8.028-1978 Specification ofwheatfor milling industry. Determination oj'moisture content
JUS E.B8.046-1987 Durum wheat for milllng industry. Determination of vvheat glu ten

GOST

GOST 34816-2021 Wheat flour pancake. Specifications

PL-PKN

PN A74022-1991 Cereal products. Wheat flour
PN A74020-1993 Cereal products. Macaroni common wheat flour
PN BN 9131-15-1966 cereals. wheat for making flour
PN A74013-1964 Grain milling products Organoleptic studies of flours and groats
PN A74036-1988 Cereal products Wheat grits

SG-SPRING SG

SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

KR-KS

KS H ISO 5531-2004 Wheat flour－Determination of wet gluten
KS H ISO 6645-2004 Wheat flour－Determination of dry gluten
KS H ISO 21415-4-2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
KS H ISO 21415-1-2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
KS H ISO 21415-3-2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method

HU-MSZT

MSZ 6222-1971 Wheat flour. For family life

Canadian General Standards Board （CGSB)

CGSB 32.5M-1988 Wheat Flour

GOSTR

GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST 12183-2018 Rye-wheat and wheat-rye whole bakery flour. Specifications

ES-UNE

UNE-EN ISO 16624:2021 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)

ZA-SANS

SANS 5299:1977 Pesticides: Rearing and handling of the Mediterranean flour moth (Ephestia kuehniella Zeller)

KE-KEBS

KS 05-169-1979 KENYA STANDARD SPECIFICATION FOR WHEAT FLOUR

BELST

STB 639-95 Bread, from rye, mixtures of rye and wheat flour. General specifications

SE-SIS

SIS SS-EN 159-1991 Dust-pressed ceramic tiles with water absorption E > 10 % — Group Bill
SIS SS-EN 176-1991 Dust-pressed ceramic tiles with low water absorption (E ≤ 3 %) — Group Bl

CN-DB 3

DB3406/T 018-2023 Special wheat flour processing technical regulations

CU-NC

NC 86-02-1988 Farinaceous Products. Grains and Wheatings. Sampling

CL-INN

INDITECNOR 23-21ch-1956 Wheat flour used for making bread

Others: Draw Ratio in Wheat Flour,Cadmium content in wheat flour,wet gluten in wheat flour,Falling number for wheat flour,Wet Gluten Content in Wheat Flour,water absorption in wheat flour