Viscosity detection of wheat flour standard flour

Viscosity detection of wheat flour standard flour, Total:194 items.

The international standard classification for "Viscosity detection of wheat flour standard flour" includes: Cereals, pulses and derived products , food products in general , Plants and equipment for the food industry , Farming and forestry .

The Chinese standard classification for "Viscosity detection of wheat flour standard flour" includes: Grain processing and products , Cereal crop and forage crop in general , Basic standards and general methods , Food processing and products in general , Cereal crop and product , Grease and oil processing and products , Grain and oil/fat processing machinery , Plant quarantine, pest control .

Professional Standard - Grain

LS/T 15112.1-2008 Special first-class standard sample of northern wheat flour processing precision
LS/T 15111.2-2008 Southern wheat flour processing precision standard sample special second class
LS/T 15112.2-2008 Second-class special standard sample of northern wheat flour processing precision
LS/T 15111.3-2008 Southern wheat flour processing precision standard sample standard flour
LS/T 15112.3-2008 Northern wheat flour processing precision standard sample standard flour
LS/T 3703-1995 Wheat Flour Gluten Tester
LS/T 15111.1-2008 Special first-class standard sample of processing precision of southern wheat flour

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

GB/T 9826-2008 Inspection of grain and oils - Determination of starch damage in flour - Alpha-amylase method
GB/T 24853-2010 General pasting method for wheat or rye flour or starch—Using the rapid visco analyzer
GB/T 31577-2015 Inspection of grain and oils―Determination of damaged starch―Amperometric method
GB/T 27628-2011 Inspection of grain and oils—Determination of color and bran speck in wheat flour
GB/T 14607-1993 Method for determination of dry gluten in flour
GB/T 5504-2011 Inspection of grain and oils—Determination of processing degree of wheat flour
GB/T 5504-1985 Inspection of grain and oilseeds; Methods for determination of processing degree of wheat flour
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 14608-1993 Method for determination of wet gluten in flour
GB/T 9826-1988 Method for determination of starch damage in flour-Alpha-amylase method
GB/T 24872-2010 Inspection of grain and oils—Determination of ash content in wheat flour—Near-infrared method
GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method
GB/T 15685-1995 Method for determination of sedimentation value in wheat flour

其他未分类

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

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 37510-2019 Inspection of grain and oils—Swelling properties test of wheat flour
GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

GB/T 35944-2018 Grain and oil machinery—Wheat roller mill for inspection
GB/T 35866-2018 Inspection of grain and oils—Determination of solvent retention capacity of wheat flour

Professional Standard - Agriculture

SB/T 10249-1995 Glutomatic for Determination of Gluten in Wheat Flour
NY/T 613-2002 Rules for the investigation and forecast of wheat powdery mildew

Professional Standard - Commodity Inspection

SN/T 0260-1993 Rules for the inspection of vital wheat gluten meal for export

国家粮食局

LS/T 6124-2017 Inspection of grain and oils―Determination of polyphenol oxidase activity in wheat flour―Spectro-photometric method

未注明发布机构

DIN EN ISO 16624 E:2019-03 Determination of color of wheat flour and durum wheat semolina by diffuse reflectance colorimetry (draft)

TH-TISI

TIS 373-1981 Standard for wheat flour: cake flour

IX-FAO

CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour
CODEX STAN 152-1995 Codex standard for wheat flour
CODEX STAN 178-1991,Rev.1-1995(Ch) International Codex Alimentarius 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 152-1985,Rev.1-1995(Ch) Codex Alimentarius Standard Wheat Flour
CODEX STAN 152-1985(En) Codex Alimentarius Standard Wheat Flour
CODEX STAN 202-1995 Codex standard for couscous

CZ-CSN

CSN ON 56 0634-1963 Wheat flour starch T 790 quality standard
CSN ON 56 0627-1963 Semolina flour 900 standard
CSN ON 56 0629-1967 Wheat Semolina T 900 Quality Standard
CSN ON 56 0624-1967 Special Wheat Flour T 440 Quality Standard
CSN ON 56 0632-1963 Wheat flour bread T1050*5 quality standards
CSN ISO 5531:1993 Wheat flour. Determination of wet gluten
CSN ON 56 0631-1963 Wheat Flour Baking I and II. T type 650 quality standard

GSO

GSO 194-2:2000 METHODS OF TEST FOR ENRICHED AND ENRICHED TREATED WHEAT FLOUR
OS GSO ISO 11052:2008 Durum wheat flour and semolina- Determination of yellow pigment content
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
OS GSO 327:1994 Methods Of Test For Wheat Grins.
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
BH GSO ISO 17718:2017 Wholemeal and flour from wheat (Triticum aestivum L.) -- Determination of rheological behaviour as a function of mixing and temperature increase
GSO ISO 6820:2015 Wheat flour and rye flour -- General guidance on the drafting of bread-making tests
OS GSO 1866:2008 Wheat, rye and respective flour
GSO ISO 15793:2014 Durum wheat semolinas -- Determination of the undersize fraction
GSO 1864:2008 Couscous prepared from durum wheat
OS GSO 1864:2008 Couscous prepared from durum wheat

Association Francaise de Normalisation

NF V03-721:1994 Semolina {durum} wheat. Granulation of semolina.
NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of the yellow pigment content
NF V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF V03-731*NF EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-731:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF ISO 11050:2020 Soft wheat flour and durum wheat semolina - Determination of impurities of animal origin
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 EN ISO 16624:2020 Soft wheat flour and durum wheat semolina - Determination of color by diffuse reflectance colorimetry
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
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 V03-703:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten.
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 V03-721*NF ISO 15793:2001 Durum wheat semolinas - Determination of the undersize fraction
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 EN ISO 17715:2015 Soft wheat flour (Triticum aestivum L.) - Amperometric method for measuring starch damage
NF V03-749:1999 Common and triticale wheat. Determination of the viscosity of the aqueous extracts. Viscosimeter method.
NF V03-749:2011 Common and triticale wheat - Determination of the viscosity of the aqueous extracts - Viscosimeter method.

PT-IPQ

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

SCC

DANSK DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
AENOR UNE 34400-5:1967 Test methods for wheat flour. Determination of humidity.
UNE 34400-5:1967 TEST METHODS OF WHEAT FLOUR. HUMIDITY DETERMINATION
BS ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten
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)
UNE 34108:1981 WHEAT FLOUR. DETERMINATION OF WET GLUTEN.
AENOR UNE 34109:1981 Wheat flours. Determination of dry gluten.
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
NS-EN ISO 11052:2006 Durum wheat flour and semolina — Determination of yellow pigment content (ISO 11052:1994)
UNE 34109:1981 WHEAT FLOUR. DETERMINATION OF DRY GLUTEN.
AENOR UNE 34108:1981 Wheat flours. Determination of wet gluten.
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 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)
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)
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/ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of the colour by reflectance diffused colorimetry
DANSK DS/EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
SPC GB/T 37510-2019 Inspection of grain and oils -- Swelling properties test of wheat flour (TEXT OF DOCUMENT IS IN CHINESE)
AENOR UNE 34400-8:1967 Test methods for wheat flour. Determination of ashes.
NS-EN ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DANSK DS/EN ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DANSK DS/EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
BS 4317-31:1994 Methods of test for cereals and pulses. Determination of yellow pigment content in durum wheat flour and semolina
AENOR UNE 34400-4:1971 Test methods for wheat flour. Color appreciation.
AENOR UNE 34400-2:1967 Test methods for wheat flour. Obtaining samples.
NS-EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
AENOR UNE 34400-6:1967 Test methods for wheat flour. Determination of gluten.
UNE 34400-8:1967 TEST METHODS OF WHEAT FLOUR. ASH DETERMINATION
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
AENOR UNE 34400-7:1967 Test methods for wheat flour. Determination of protein.
UNE 34400-6:1967 TEST METHODS OF WHEAT FLOUR. GLUTEN DETERMINATION

Korean Agency for Technology and Standards (KATS)

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
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 6645:2007 Wheat flour－Determination of dry gluten
KS H ISO 5531:2004 Wheat flour－Determination of wet gluten
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 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 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content

German Institute for Standardization

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 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 3093:2007 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 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 3093:2010-05 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 17718:2015-03 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014
DIN EN ISO 17715:2015-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014 / Note: To be replaced by DIN EN ISO 17715 (2022-03).
DIN EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)

RU-GOST R

GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST 28796-1990 Wheat flour. Determination of wet gluten
GOST ISO 17715-2015 Flour from common wheat. Amperometric method for starch damage measurement
GOST 28797-1990 Wheat flour. Determination of dry gluten
GOST 31807-2012 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 R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications

KE-KEBS

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

International Organization for Standardization (ISO)

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 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 6645:1981 Wheat flour; Determination of dry gluten
ISO 5531:1978 Wheat flour; Determination of wet gluten
ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
ISO 3093:2004/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 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
ISO 17715:1980 Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
ISO 15793:2000 Durum wheat semolinas - Determination of the undersize fraction
ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content

British Standards Institution (BSI)

BS ISO 11050:2020 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
BS EN ISO 16624:2020 Wheat flour and durum wheat semolina. Determination of colour by diffuse reflectance colorimetry
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 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 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
BS ISO 17715:2013 Flour from wheat ($iTriticum $iaestivum L.). Amperometric method for starch damage measurement
BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

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

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 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)

VN-TCVN

TCVN 1874-1995 Wheat flour.Determination of wet gluten

KR-KS

KS H ISO 5531-2004 Wheat flour－Determination of wet gluten
KS H ISO 6645-2004 Wheat flour－Determination of dry gluten

YU-JUS

JUS E.B8.032-1978 Specification ofwheatfor milling indmtry. Determination oftest weight
JUS E.B8.046-1987 Durum wheat for milllng industry. Determination of vvheat glu ten
JUS E.B8.030-1978 Specification ofwheatfor milling industrv. Sedimentation test (according to Zeleny)

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 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content

HU-MSZT

MSZ 7760/5-1982 (Chromium) PVC powder detection method. Viscosity detection
MSZ 6367/8-1985 Food, feed industry and household application product testing. Wheat flour standards
MSZ 6367/9-1980 Standards for wheat flour testing of products for the food, feed industry and household applications

Lithuanian Standards Office

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 1571-1999 Determination of wet gluten quantity and qality (Gluten Index ac. to Petren) of whole wheat meal and wheat flour (Triticum aestivum)

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 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)