Draw Ratio in Wheat Flour

Draw Ratio in Wheat Flour, Total:218 items.

The international standard classification for "Draw Ratio in Wheat Flour" includes: food products in general , Cereals, pulses and derived products , Starch and derived products , General methods of tests and analysis for food products .

The Chinese standard classification for "Draw Ratio in Wheat Flour" includes: Grease and oil processing and products , Cereal crop and product , Grain processing and products , Basic standards and general methods , Marking, packaging, transport and storage , Oil crop and product , Food processing and products in general .

Group Standards of the People's Republic of China

T/QDAS 059-2020 Qingdao quality food-Wheat flour
T/ZZAS 027-2023 Special wheat flour
T/CGCC 37-2019 Wheat Flour Wet Products
T/XMSSAL 030-2021 Food for Xiamen-Wheat Flour
T/XJLSXH 1102-2020 Xinjiang Good Grain, Oil and Wheat Flour
T/AHFIA 033-2019 special wheat flour
T/SDAS 72-2019 Wheat Flour for Shandong Noodles
T/HBFIA 0011-2020 High Fiber Aleurone Wheat Flour
T/NSFST 006-2023 Special wheat flour for ramen
T/JAASS 11-2020 Wheat Flour
T/GPA 001-2020 Longshang Good Grain, Oil and Wheat Flour
T/CCOA 7-2020 Wheat flour with lower microbial load
T/IMQBPA 0010-2023 Guyang red wheat flour
T/CCOA 52-2023 Selenium-enriched wheat flour
T/HEBLX 0002-2021 Yanzhao Good Grain, Oil and Wheat Flour
T/SDAS 71-2019 Wheat Flour for Shandong Mantou
T/GGI 013-2017 Wheat Flour for Rock Foot
T/HNSPGYXH 001-2022 Determination of D-erythorbic acid in wheat flour
T/XJLSXH 1101-2019 wheat flour for Nang
T/SAGS 009-2021 The Grain & Oil Products of Shaanxi-Guanzhong Wheat Flour
T/LNSLX 011-2020 Liaoning good grain＆oil –Wheat Flour
T/SDAS 894-2024 Method for determination of number and proportion of wheat starch granules
T/SDAS 70-2019 Wheat Flour for Shandong Dumplings
T/CCOA 56-2023 Special wheat flour for ramen
T/CAB CASA0013-2018 Selenium Enriched Wheat Flour
T/SJZFIA 0004-2021 Selenium Enriched 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
GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test

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

GB/T 8608-1988 Low gluten wheat flour
GB/T 8883-2017 Edible wheat starch
GB/T 18415-2001 Methods of determination for benzoyl peroxide in wheat flour
GB/T 14615-2006 flour － Physical characteristics of doughs － Determination of rheological properties using an extensograph
GB/T 24905-2010 Wheat flour bags
GB/T 8883-1988 Edible wheat starch
GB/T 8883-2008 Edible wheat starch
GB 8607-1988 High Gluten Wheat Flour
GB/T 21122-2007 Fortified wheat flour
GB 1355-1986 Wheat flour
GB/T 21118-2007 Chinese steamed bread made of wheat flour
GB/T 8607-1988 High gluten wheat flour

未注明发布机构

DIN EN ISO 5530-2 E:2014-08 Physical properties of wheat flour dough Part 2: Determination of rheological properties using an extensometer (draft)
DIN EN ISO 17718 E:2014-08 Whole wheat and 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)
DIN EN ISO 17715 E:2022-03 Wheat flour (draft)

国家粮食局

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

其他未分类

BJS 201902 Determination of semicarbazide in wheat flour and its products
BJS 202002 Determination of benzohydroxamic acid in wheat flour and its flour treatment agent
BJS 201602 Determination of thiourea in wheat flour
BJS 202003 Determination of kojic acid in wheat flour
BJS 202104 Detection of hypophosphite in wheat flour

国家标准局

GB/T 1355-1986 Wheat flour

Professional Standard - Agriculture

NY/T 421-2000 Green food - Wheat flour
SB/T 10143-1993 pastry flour
NY/T 211-2023 Feed material-Wheat short
SB/T 10137-1993 wheat flour for noodles
SB/T 10249-1995 Glutomatic for Determination of Gluten in Wheat Flour
SB 131-1983 edible wheat starch
SB/T 10136-1993 wheat flour for bread
NY/T 421-2012 Green food - Wheat and wheat flour
SB/T 10144-1993 self raising wheat flour
SB/T 10138-1993 Wheat Flour for Dumplings
SB/T 10142-1993 wheat flour for cakes
SB/T 10141-1993 Wheat flour for short biscuits
SB/T 10145-1993 Wheat germ (germ flakes, germ flour)
SB/T 10139-1993 Wheat Flour for Mantou

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

Professional Standard - Grain

LS/T 3208-1993 Wheat Flour for Pastry
LS/T 3205-1993 Wheat Flour for Fermentation of Biscuit
LS/T 3203-1993 Wheat Flour for Dumpling
LS/T 3201-1993 Wheat Flour for Bread
LS/T 3210-1993 Wheat Germ (Germ Slice and Germ Powder)
LS/T 3209-1993 Self-fermented Wheat Flour
LS/T 3202-1993 Wheat Flour for Noodle
LS/T 3204-1993 Wheat Flour for Steamed Bread
LS/T 3207-1993 Wheat Flour for Cake

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 725-2014 Wheat in wheat 349
DB61/T 851-2014 Wheat in wheat 895

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

GSO

BH GSO ISO 16624:2023 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
GSO ISO 16624:2022 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour
GSO ISO 5530-2:2015 Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph
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
GSO 1866:2008 Wheat, rye and respective flour
OS GSO 1866:2008 Wheat, rye and respective flour
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

SCC

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)
DANSK DS/ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of the colour by reflectance diffused colorimetry
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)
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
DANSK DS/EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
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
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 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
NS-EN ISO 5530-2:2014 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
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
11/30217032 DC BS ISO 5530-2. Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph
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)
BS 4317-31:1994 Methods of test for cereals and pulses. Determination of yellow pigment content in durum wheat flour and semolina
HOLDEN HN 0093-1989 Percentage Stretch and Stretch Set of Woven Textiles

Association Francaise de Normalisation

NF EN ISO 16624:2020 Soft wheat flour and durum wheat semolina - Determination of color by diffuse reflectance colorimetry
NF V03-717-2*NF EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using a extensograph
NF EN ISO 5530-2:2015 Soft wheat flours - Physical characteristics of doughs - Part 2: determination of rheological characteristics using the extensograph
NF V03-731:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
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 3093:2010 Soft wheats, ryes and their flours, durum wheats and their semolinas - Determination of the falling number according to Hagberg-Perten
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 ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin

International Organization for Standardization (ISO)

ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 5530-2:2020 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
ISO 5530-2:1997 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 11050:1993 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 11050:2020 Wheat flour and durum wheat semolina — Determination of impurities of animal origin

European Committee for Standardization (CEN)

EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
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 5530-2:2014 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
FprEN ISO 5530-2 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/FDIS 5530-2:2021)
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement

German Institute for Standardization

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 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DIN EN ISO 5530-2:2015-03 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014 / Note: To be replaced by DIN EN ISO 5530-2 (2020-06).
DIN EN ISO 5530-2:2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 / Note: Date of issue 2020-05-08*Intended as replacement for...
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 5530-2:2020 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020
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

British Standards Institution (BSI)

BS EN ISO 16624:2020 Wheat flour and durum wheat semolina. Determination of colour by diffuse reflectance colorimetry
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
BS EN ISO 5530-2:2015 Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph
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
17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
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

ES-UNE

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

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)
LST ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012, identical)

RU-GOST R

GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
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 R 52668-2006 Macaroni durum wheat flour. Specifications
GOST 26574-2017 Wheat bakery flour. Specifications
PNST 279-2018 Russian system of quality. Comparative testing of wheat bakery flour of high grade
GOST R 53501-2009 Wheat starch.General specifications
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications

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 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(2019) 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 11050:2009 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

VN-TCVN

TCVN 4359-2008 Wheat flour
TCVN 7848-2-2015 Wheat flour - Physical characteristics of doughs .Part 2:Determination of rheological properties using an extensograph

CZ-CSN

CSN 56 6103-1965 Wheat-starch
CSN 56 0628-1973 Semi-soft wheat ílour
CSN 56 0630-1973 Soft wheat flour

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

Danish Standards Foundation

DS/ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
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

VE-FONDONORMA

NORVEN 13-23-1965 Wheat flour

TR-TSE

TS 2283-1976 SEMOLINA

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

PT-IPQ

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content

AENOR

UNE-EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
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)

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.2-1988 Method for determination of physical properties of dough made from wheat flour using an extensometer Part 2 Rheological properties

Indonesia Standards

SNI 3751-2009 Wheat flour as foodstuffs

GOST

GOST 34816-2021 Wheat flour pancake. Specifications

PL-PKN

PN A74022-1991 Cereal products. Wheat flour

YU-JUS

JUS E.B8.046-1987 Durum wheat for milllng industry. Determination of vvheat glu ten

Others: Draw Ratio in Wheat Flour