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GB/T 24303-2009Inspection of grain and oils - Method for cake-making of wheat flour - Sponge cake (English PDF)

粮油检验小麦粉蛋糕烘焙品质试验海绵蛋糕法

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

September 30, 2009

Implementation date

January 1, 2010

Scope

GB/T 24303-2009 is the English-translated version of 粮油检验小麦粉蛋糕烘焙品质试验海绵蛋糕法.

GB/T 24303-2009 is the Chinese standard "Inspection of grain and oils - Method for cake-making of wheat flour - Sponge cake". Its scope clause reads: This standard specifies the test methods for sponge cake principles, materials, instruments and equipment, procedures, and the results indicate.

This standard applies to the evaluation of wheat or wheat flour and other ingredients for sponge cake baking quality. Its clauses include terms and definitions.

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Document preview — GB/T 24303-2009

National Standard of the People's Republic of China

ICS: 67.040
Classification: B 20

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

1 Scope
2 Normative references
3 Terms and Definitions
5.1 wheat flour
5.2 fresh eggs
5.3 soft white sugar
6.1 Hand Mixer
6.2 Electric oven

1 Scope

This standard specifies the test methods for sponge cake principles, materials, instruments and equipment, procedures, and the results indicate.

This standard applies to the evaluation of wheat or wheat flour and other ingredients for sponge cake baking quality.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent

Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research

Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.

GB 1355 wheat flour

GB 1445 soft white sugar

GB/T 10220 Sensory Analysis Subjects

GB/T 13868 Sensory analysis sensory analysis laboratory to establish general guidelines

SB/T 10277 Fresh eggs

3 Terms and Definitions

The following terms and definitions apply to this standard.

3.1

Fresh eggs and wheat flour and ingredients to prepare a dessert for a Class leavening baked batter made.

Principle 4

The use of protein foaming properties, by mechanical stirring in egg filled with a lot of air, add flour and ingredients to prepare a batter by baking

Made of baked sponge cake, and quality evaluation under specified conditions.

5 material

5.1 wheat flour

Comply with the provisions of GB 1355.

5.2 fresh eggs

Compliance with two standards SB/T 10277 requirements.

5.3 soft white sugar

Comply with the provisions of GB 1445.

6 instruments and equipment

6.1 Hand Mixer

CVT Hand Mixer (40r/min ~ 300r/min). Catchy beat egg cylinder body diameter 24cm, bottom diameter under 11cm,

Deep 9.5cm, hemispherical wall.

6.2 Electric oven

Print the oven, you can adjust the upper and lower fire, temperature range of 50 °C ~ 300 °C. Or rotating oven, temperature range

GB/T 15682-2008 | GB/T 22505-2008 | GB/T 22725-2008 | GB/T 21304-2026 | GB/T 21124-2026 | GB/T 24302-2009 | […]

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Cited by

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