GB/T 14611-2008
Inspection of grain and oils.Bread-baking test of wheat flour.Straight dough method (English Version)

Standard No.

GB/T 14611-2008

Language

Chinese, Available in English version

Release Date

2008

Published By

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

Latest

GB/T 14611-2008

Replace

GB/T 14611-1993

Scope

This standard specifies the principle, materials, instruments and equipment, operation steps, results and evaluation, and allowable difference of direct fermentation bread baking test. This standard is applicable to evaluate the influence of wheat or wheat flour and other ingredients on the baking quality of bread.

GB/T 14611-2008 Referenced Document

• GB 1355 Wheat flour
• GB 14754 National Food Safety Standard Food Additive Vitamin C (Ascorbic Acid)*， 2010-12-21 Update
• GB 2721 National Food Safety Standard Edible Salt*， 2015-09-22 Update
• GB 317 White granulated sugar
• GB/T 20866 Data acquisition unit based on pulse calibrating meter
• GB/T 5410 Milk powder
• GB/T 6682 Water for analytical laboratory use.Specification and test methods
• LS/T 3218 shortening

GB/T 14611-2008 history

• 2008 GB/T 14611-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Straight dough method
• 1993 GB/T 14611-1993 Bread baking quality of wheat flour. Straight dough method