GB/T 5504-1985 Inspection of grains and oilseeds - Inspection method for processing accuracy of wheat flour

This standard applies to the inspection of the processing precision of commercial wheat flour. GB/T 5504-1985 Inspection of grain and oilseeds Inspection method for processing precision of wheat flour GB/T5504-1985 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Inspection of grain and oilseeds Methods for determination of processing degree of wheat flour This standard applies to the inspection of processing degree of commercial wheat flour. 1
Instruments and appliances
1.1 Powder board: 5×30cm;
1.2 Powder knife
1.3 Balance: sensitivity 0.1g#
1.4 Electric stove:
1.5 Beaker 100ml;
1.6 Aluminum steamer, white porcelain bowl, glass rod, etc. 2 Reagentswww.bzxz.net
GB/T5504-85
Yeast solution: Weigh 5g fresh yeast or 2g dry yeast, add 100ml warm water (about 35℃), stir evenly and set aside. 3
Operation method
There are five methods. When arbitrating, the wet scalding method is used to compare the pink color, and the thousand scalding method is used to compare the bran stars. When formulating standard samples, in addition to the arbitration method, the steamed bun method can also be used to compare the pink bran stars. 3.1 Dry method: Use a clean powder knife to take a small amount of standard sample and place it on the powder board, flatten it with the powder knife, and cut the right side evenly. Then take a small amount of sample and place it on the right side of the standard to flatten it, cut the left side evenly, and use the powder knife to slowly move the sample to the left so that the sample and the standard sample are connected. Then use the powder knife to flatten the two powder samples tightly (the standard sample and the sample must not be mixed), and make a slope with thick top and thin bottom (the upper thickness is about 6mm, and the lower part is leveled with the powder board), cut all sides evenly, scrape off the upper left corner of the standard sample, and compare the pink bran stars. 3.2 Wet method: Insert the powder sample tested by the dry method, together with the powder board, into the water at an angle until there are no bubbles, take out the powder board, and compare the pink bran stars when the surface of the powder sample is slightly dry. 3.3 Wet scalding method: insert the powder sample tested by wet method, together with the powder board, into the heated boiling water at an angle, take it out after about 1 minute, and use a powder knife to gently scrape off the part of the powder sample surface that is scalded and floated, and compare the pink bran stars. 3.4 Dry scalding method: first prepare the powder board according to the dry method, and then insert it into the heated boiling water together with the powder board at an angle, take it out after about 1 minute, and use a powder knife to gently scrape off the part of the powder sample surface that is scalded and floated, and compare the pink bran stars. 3.5 Steamed bun method: make steamed buns in the same way as the standard sample and the test sample. First fermentation: weigh 30g of the sample in a porcelain bowl, add 15ml of yeast solution and make dough, and knead until there is no dry surface and it is smooth. Cover the bowl with a wet cloth and put it in an incubator at about 38℃ to ferment until the dough is slightly peak-shaped (about 30 minutes). Second fermentation: Knead the fermented dough with a little dry flour until it is soft and hard enough, shape it into a steamed bun and put it in a bowl, cover it with a dry cloth, and place it in an incubator at about 38°C to rise for about 20 minutes. Then take it out and steam it in a boiling water steamer for 15 minutes. Take it out and compare the pink bran stars.
Additional instructions:
This standard was proposed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Grain Storage and Transportation Bureau of the Ministry of Commerce. The main drafters of this standard are Gao Xiuwu, Yang Haoran, Wu Yanxia, ​​and Lv Guifen. Issued by the National Bureau of Standards on November 2, 1985
Implementation on July 1, 1986
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