dough gluten
dough gluten, Total:18 items.
The international standard classification for "dough gluten" includes: food products in general , Cereals, pulses and derived products .
The Chinese standard classification for "dough gluten" includes: Cereal crop and forage crop in general .
Group Standards of the People's Republic of China
- T/SDAS 895-2024 Determination of the porosity of gluten protein network in wheat dough
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/T 5506.4-2008 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
- GB/T 5506.1-2008 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by manual method
- GB/T 5506.2-2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
未注明发布机构
- DIN EN ISO 27971 E:2014-02 Cereals and cereal products Triticum aestivum L Determination of the performance of gluten testers for constant hydration doughs in commercial or experimental flours and experimental milling techniques (draft)
- DIN EN ISO 27971 E:2022-03 Cereals and cereal products Triticum aestivum L Determination of the performance of gluten testers for constant hydration doughs in commercial or experimental flours and experimental milling techniques (draft)
European Committee for Standardization (CEN)
- 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
- 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
International Organization for Standardization (ISO)
- 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
- 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
German Institute for Standardization
- DIN 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 (ISO 27971:2008); English version of DIN EN ISO 27971:200
- DIN CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology; German version CEN/TS 15731:2008
- DIN 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 (ISO 27971:2015); German version EN ISO 27971:2015
British Standards Institution (BSI)
- 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
- 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
Association Francaise de Normalisation
- NF V03-170:2008 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.
RU-GOST R
- GOST R 51415-1999 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using a alveograph
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