GB/T 24303-2009
Inspection of grain and oils.Method for cake-making of wheat flour.Sponge cake (English Version)

Standard No.

GB/T 24303-2009

Language

Chinese, Available in English version

Release Date

2009

Published By

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

Latest

GB/T 24303-2009

Scope

This standard specifies the principle, materials, instruments and equipment, operation steps, results and presentation of the sponge cake test method. This standard is applicable to evaluate the influence of wheat or wheat flour and other ingredients on the baking quality of sponge cake.

GB/T 24303-2009 Referenced Document

• GB 1355 Wheat flour
• GB 1445 White soft sugar
• GB/T 10220 Sensory analysis.Methodology.General guidance*， 2012-06-29 Update
• GB/T 13868 Sensory analysis.General guidance for the design of test rooms
• SB/T 10277 Fresh hen eggs

GB/T 24303-2009 history

• 2009 GB/T 24303-2009 Inspection of grain and oils.Method for cake-making of wheat flour.Sponge cake