dough rheology

dough rheology, Total:8 items.

The international standard classification for "dough rheology" includes: Cereals, pulses and derived products , food products in general .

The Chinese standard classification for "dough rheology" includes: Cereal crop and forage crop in general , Grease and oil processing and products .

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

• GB/T 14614.4-2005 of rheological properties of dough using alveograph

国家市场监督管理总局、中国国家标准化管理委员会

• GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
• GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
• GB/T 37511-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Mixolab test

Professional Standard - Agriculture

• LS/T 6150-2024 Grain and oil inspection - Rheological properties of wheat flour dough - Kneading instrument method

SCC

• SPC GB/T 37511-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Mixolab test (TEXT OF DOCUMENT IS IN CHINESE)
• SPC GB/T 14615-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Extensograph test (TEXT OF DOCUMENT IS IN CHINESE)
• SPC GB/T 14614-2019 Inspection of grain and oils -- Doughs rheological properties determination of wheat flour -- Farinograph test (TEXT OF DOCUMENT IS IN CHINESE)

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