This standard specifies the equipment requirements, experimental recipes, process parameters, operating procedures and evaluation methods for direct fermentation bread baking tests. This standard applies to the evaluation of the influence of wheat flour and other dough ingredients on the volume and internal structure of bread.
GB/T 14611-1993 history
2008GB/T 14611-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Straight dough method