wheat flour protein

wheat flour protein, Total:34 items.

The international standard classification for "wheat flour protein" includes: Cereals, pulses and derived products , food products in general .

The Chinese standard classification for "wheat flour protein" includes: Cereal crop and forage crop in general , Grain processing and products , Cereal crop and product .

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

• GB/T 24871-2010 Inspection of grain and oils—Crude protein determination in wheat flour—Near-infrared method
• GB/T 24303-2009 Inspection of grain and oils—Method for cake-making of wheat flour—Sponge cake

Professional Standard - Grain

• LS/T 3207-1993 Wheat Flour for Cake

Professional Standard - Agriculture

• NY/T 1094.5-2006 Wheat experimental milling Part 5: Brabender Quadrumat Jr. (Quadruples) method
• SB/T 10142-1993 wheat flour for cakes

British Standards Institution (BSI)

• BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
• BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
• BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method

Spanish Association for Standardization (UNE)

• UNE 34400-7:1967 TEST METHODS OF WHEAT FLOUR. PROTEIN DETERMINATION

SCC

• AENOR UNE 34400-7:1967 Test methods for wheat flour. Determination of protein.

VN-TCVN

• TCVN 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means
• TCVN 7871-3-2008 Wheat and wheat flour.Gluten content.Part 3: Determination of dry gluten from wet gluten by an oven drying method
• TCVN 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method
• TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method

German Institute for Standardization

• 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 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006); English version of DIN EN ISO 21415-2:2008-04

International Organization for Standardization (ISO)

• ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
• ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
• ISO 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
• ISO 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
• ISO 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method

European Committee for Standardization (CEN)

• EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means

GSO

• BH GSO 2520:2017 Wheat protein products including wheat gluten
• GSO 2520:2016 Wheat protein products including wheat gluten
• OS GSO 2520:2016 Wheat protein products including wheat gluten
• GSO CODEX STAN 178:2021 Durum wheat semolina & durum wheat flour
• BH GSO CODEX STAN 178:2022 Durum wheat semolina & durum wheat flour

YU-JUS

• JUS E.B8.031-1978 Specification ofwheatfor milling industry. Determination ofraw protein content

Association Francaise de Normalisation

• NF V03-715:1981 Common wheat and {durum} wheat. Splitting of gliadin-type proteins by starch-gel electrophoresis for varietal identification.

IN-BIS

• IS 9194-1979 Specification for wheat flour for use in the cake industry

IX-FAO

• CODEX STAN 163-2001 Codex standard for Wheat Protein Products
• CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour

SG-SPRING SG

• SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

RU-GOST R

• GOST R 53020-2008 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method

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