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GB/T 14614.4-2005Determination of rheological properties of dough using alveograph (English PDF)

小麦粉面团流变特性测定吹泡仪法

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Issued by

General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China, China National Standardization Administration Committee

Level / Type

National · Recommended

Issue date

September 5, 2005

Implementation date

April 1, 2006

Scope

GB/T 14614.4-2005 is the English-translated version of 小麦粉面团流变特性测定吹泡仪法.

GB/T 14614.4-2005 — This standard specifies: Use Alveograph measured rheological properties of wheat flour dough methods. Including used equipment, reagents, procedures, and measurement results are shown.

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Document preview — GB/T 14614.4-2005

National Standard of the People's Republic of China

ICS: 67.060
Classification: B 20

Issued by: General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China, China National Standardization Administration Committee

What this standard covers1
Document data2

What this standard covers

This standard specifies: Use Alveograph measured rheological properties of wheat flour dough methods. Including used equipment, reagents, procedures, and measurement results are shown. This standard applies to: Wheat Dough Rheological properties Determination.

Document data

International classification (ICS): 67.060.

Chinese classification (CCS): B20.

Estimated length of the Chinese original: 14,149 words.

Adopted international standard: ISO 5530-4-2002; NEQ.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 9 pages — is available in the English PDF.

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