GB/T 14615-2019Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

This standard replaces GB/T 14615-2006 "Determination of the rheological properties of the physical properties of wheat flour dough, tensile test method", and The main technical changes compared with GB/T 14615-2006 are as follows.

--- Revised scope (see Chapter 1, Chapter 1 of the 2006 edition);

--- Revised the normative reference document (see Chapter 2, Chapter 2 of the 2006 edition);

--- Added "stretching curve", "energy", "extensibility", "constant deformation tensile resistance", "maximum tensile resistance" and "R/E ratio" Language and definition (see Chapter 3);

---Modified the description of "stretcher" and "powder meter" (see 6.1 and 6.2, 2006 and 6.1 and 6.2);

--- Revised the recommended standards in the "sample" (see Chapter 7, Chapter 7 of the 2006 edition);

--- Revised the standard in the "Measurement of moisture content of wheat flour" (see 8.1, 8.1 of 2006 edition);

--- Modified the process of "preparing the instrument" (see 8.2, 8.2 of the 2006 edition);

--- Modified the process of "preparing dough" (see 8.4, 8.4 edition of 2006);

--- Modified the "measurement" operation process, the operation of the mechanical tensile tester is listed in Appendix B (see 8.5 and Appendix B, 2006 edition) 8.5);

--- Revised the "result representation" (see Chapter 9, Chapter 9 of the 2006 edition);

--- Added "precision" (see Chapter 10);

---Modified "Description of Stretcher" (see Appendix A, Appendix A of the 2006 edition);

--- Removed "Interlaboratory Test Results" (see Appendix B of the 2006 edition);

--- Added detailed interlaboratory precision verification results (see Appendix C).

This standard refers to ISO 5530-2:2012 "Physical properties of wheat flour dough - Part 2. Determination of rheological properties".

1 Scope

This standard specifies the terms and definitions, principles, reagents, instruments, samples, and measurement steps of the rheological properties of wheat flour dough. Results, precision, and test reports.

This standard applies to the evaluation of the quality of wheat flour processed from wheat (Triticum aestivum L.) and the impact of other additives on wheat flour.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this document. For undated references, the latest edition (including all amendments) applies to this document.

GB 5009.3 National standard for food safety - Determination of moisture in foods

GB/T 5490 General rules for grain and oil inspection

GB/T 6682 Analytical laboratory water specifications and test methods

GB/T 14614 grain and oil test wheat flour dough rheological properties test powder meter method

3 Terms and definitions

The following terms and definitions apply to this document.