GB/T 8608-1988 Low-gluten wheat flour

This standard applies to low-gluten wheat flour processed from soft wheat and used to produce low-gluten foods such as biscuits and cakes. GB/T 8608-1988 Low-gluten wheat flour GB/T8608-1988 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Lowglutenwheatflour
GB8608-88
This standard applies to low-gluten wheat flour processed from soft wheat and provided for the production of low-gluten foods such as biscuits and cakes. Technical requirements
Low-gluten wheat flour is graded according to gluten content and ash content. The grade index and other quality indicators are shown in the table below. 1.1
Gluten quality %
(Wet basis)
Protein %
(Dry basis)
(Dry basis)
Pink color, bran
Coarseness
Sand content
Magnetic metal
Fatty acid value
(Wet basis)
Odor, taste
Test against physical standard samples
All pass through CB36 sieve and remain on CB42 sieve
1All pass through CB30 sieve and remain on CB42 sieve not more than 0.0%
1CB36 sieve not more than 10.0%
1.2 Standard samples for testing pink color and bran Physical standard samples prepared in accordance with the provisions of GB1355-86 Wheat Flour. Among them, the first-class low-gluten wheat flour corresponds to the special first-class wheat flour standard sample, and the second-class low-gluten wheat flour corresponds to the special second-class wheat flour standard sample.
1.3 The residue on the sieve in the coarseness and fineness, if it cannot be weighed on the 0.1g sensitive balance, is deemed to have passed all the tests. 1.4 Odor and taste: the inherent comprehensive odor and taste of a batch of low-gluten wheat flour. 1.5 Hygiene indicators shall be implemented in accordance with GB2715-81 "Food Hygiene Standard", GB2761-81 "Standard for the Allowable Amount of Aflatoxin B1 in Food", GB2762-81 "Standard for the Allowable Amount of Mercury in Food", GB2763-81 "Residue of 666 and DDT in Foods, Vegetables and Other Foods", and GB4809-84 "Standard for the Allowable Amount of Fluoride in Food". 1.6 Animal and plant quarantine items shall be implemented in accordance with relevant national regulations. 2 Inspection method
2.1 Sampling
The inspection shall be carried out in accordance with GB5491-85 “Sampling and Separation Methods for Grain and Oil Inspection”.
2.2 Determination of gluten
According to GB5506-85 "Inspection of grain and oilseeds 2.3 Determination of protein
According to GB5511-85 "Inspection of grain and oilseeds 2.4 Determination of ash
According to GB5505-85 "Inspection of grain and oilseeds 2.5 Inspection of pink color and bran
According to GB5504-85 "Inspection of grain and oilseeds 2.6 Determination of coarseness
According to GB5507-85 "Inspection of grain and oilseeds 2.7 Determination of sand content
According to GB5508-85 "Inspection of grain and oilseeds 2.8 Determination of magnetic metal objects
According to GB5509-85 "Inspection of grain and oilseeds 2.9 Determination of moisture
According to GB5497-85 "Inspection of grain and oilseeds 2.10 Determination of fatty acid value
Gluten determination method is implemented.
Crude protein determination method is implemented.
Ash determination method is implemented.
Wheat flour processing precision inspection method is implemented, and the wet method shall prevail. Flour coarseness determination method is implemented.
Flour sand content determination method is implemented. Www.bzxZ.net
Flour magnetic metal content determination method is implemented.
According to GB5510-85 "Fatty acid value identification method for grain and oil inspection".
2.11 Odor and taste identification
According to GB5492-85 "Color, odor and taste determination method for grain and oil inspection". 3 Packaging, transportation and storage
The packaging, transportation and storage of low-gluten wheat flour must meet the requirements of quality assurance, quantity assurance, transportation safety and graded storage, and strictly prevent mildew, insect damage and pollution. The factory name, product name, gross weight, net weight and ex-factory date must be indicated on the packaging. Additional Notes:
This standard was proposed and managed by the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Beijing Grain, Oil and Food Inspection Institute. The main drafters of this standard were Li Zhigao and Liu Xiaowen. Approved by the Ministry of Commerce of the People's Republic of China on January 25, 1988 and implemented on July 1, 1988
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