GB/T 14490-2008Inspection of grain and oil - Determination gelatinization properties in cereal and starch by viscograph (English PDF)
粮油检验 谷物及淀粉糊化特性测定 粘度仪法
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Issued by
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China
Level / Type
National · Recommended
Issue date
August 4, 2008
Implementation date
December 1, 2008
Scope
GB/T 14490-2008 is the English-translated version of 粮油检验 谷物及淀粉糊化特性测定 粘度仪法.
GB/T 14490-2008 specifies the viscograph method for determining the gelatinization properties of cereals and starch: the principle, apparatus, procedure, expression of results and repeatability requirements.
An aqueous suspension of flour or starch is heated at 1.5 °C/min to 95 °C, held, and cooled at the same rate to 50 °C in a Brabender-type viscograph, whose recorder traces the viscosity curve; test portions at 14% reference moisture and water volumes are given for wheat flour, rice flour, maize starch and potato starch, with a formula to correct for actual moisture.
From the curve are read the gelatinization onset temperature, the peak viscosity and its temperature, the minimum viscosity and the final viscosity, from which the breakdown and setback values are derived; duplicate results must agree within 1 °C for the onset temperature and within 10% of the mean for the viscosities.
It replaces GB/T 14490-1993, drawing in part on ISO 7973:1992 and revising the preparation of the sample suspension. Issued on 4 August 2008, in force since 1 December 2008.
Classification: ICS 67.060, CCS B20. The document runs to 12 pages, delivered complete in English translation.
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Document preview — GB/T 14490-2008
National Standard of the People's Republic of China
- ICS
- 67.060
- Classification
- B20
- Replacing
- GB/T 14490-1993
Issued by: General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Principle
- 4 Apparatus and utensils
- 5 Procedure
- 6 Expression of the results
- 7 Repeatability
3 Principle
4 Apparatus and utensils
5 Procedure
6 Expression of the results
7 Repeatability
Foreword
This standard is a revision of GB/T 14490-1993, Method for determination of cereal and starch gelatinization properties - Viscograph method.
Compared with GB/T 14490-1993, the main modifications in this standard are as follows:
- part of the content of this standard makes reference to the relevant content of ISO 7973:1992, Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (English edition);
- the method of preparing the test sample suspension has been modified.
From the date of its implementation, this standard replaces GB/T 14490-1993.
Annex A of this standard is an informative annex.
This standard was proposed by the State Administration of Grain.
This standard is under the jurisdiction of the National Technical Committee on Grain and Oil Standardization.
Drafting organisation of this standard: Cereals and Products Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Harbin).
Main drafters of this standard: Lan Jing, Dai Changjun, Li Hui, Zhao Naixin, Cheng Aihua, Wang Lekai.
Previous editions of the standard replaced by this standard: GB/T 14490-1993.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 12 pages — is available in the English PDF.
Referenced standards
Normative references
Similar standards
Editions of GB/T 14490
| Edition | Title | Revision | Status |
|---|---|---|---|
| GB/T 14490-2008 | Inspection of grain and oil - Determination gelatinization properties in cereal and starch by viscograph | current edition | Current |
| GB/T 14490-1993 | Method for determination of cereal and starch gelatinization properties using a viscograph | previous edition | Superseded |
This page sells the current edition, GB/T 14490-2008. Earlier editions are listed for reference only.
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