GB/T 14614-1993 Determination of water absorption and dough kneading properties of wheat flour - Farinograph method
time:
2024-08-09 09:08:50
- GB/T 14614-1993
- Abolished
Standard ID:
GB/T 14614-1993
Standard Name:
Determination of water absorption and dough kneading properties of wheat flour - Farinograph method
Chinese Name:
小麦粉吸水量和面团揉和性能测定法 粉质仪法
Standard category:
National Standard (GB)
-
Date of Release:
1993-09-05 -
Date of Implementation:
1994-07-01 -
Date of Expiration:
2006-09-01
Standard ICS number:
Food Technology>>67.060 Cereals, pulses and their productsChina Standard Classification Number:
Agriculture and Forestry>>Food and Feed Crops>>B20 Food and Feed Crops Comprehensive
alternative situation:
Replaced by GB/T 14614-2006Procurement status:
ISO 5530-1-1988
Review date:
2004-10-14Drafting Organization:
Cereals and Oils Research Institute, Ministry of CommerceFocal point Organization:
National Technical Committee on Grain and Oil StandardizationPublishing Department:
State Bureau of Technical SupervisionCompetent Authority:
State Grain Administration
Description (Translated English) / downloadSkip to download
Summary:
This standard specifies the instruments, reagents, operating procedures and experimental result presentation methods for the determination of water absorption and dough kneading properties of wheat flour. This standard is applicable to the determination of water absorption and dough kneading properties of wheat flour. GB/T 14614-1993 Determination of water absorption and dough kneading properties of wheat flour Farinograph method GB/T14614-1993 Standard download decompression password: www.bzxz.net
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