GB/T 35869-2018Inspection of grain and oils—Bread-baking quality evaluation of wheat flour—Rapid-baking test (English PDF)

Foreword

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

1 Scope

This standard specifies the principle, raw materials, instruments and equipment, operation steps and sample number of the rapid baking method for measuring the baking quality of wheat flour bread. And sensory evaluation conditions, sensory evaluation methods, and results presentation.

This standard is applicable to the evaluation of the bread baking quality of wheat flour, and is also applicable to the evaluation of the addition of other cereal composite powders and other ingredients. Bread baking quality of 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 317 white sugar

GB 1355 wheat flour

GB 2721 Food Safety National Standard Edible Salt

GB/T 6682 Analytical laboratory water specifications and test methods

GB 8275 food additive alpha-amylase preparation

GB/T 10220 General Theory of Sensory Analysis

GB/T 13868 Sensory analysis establishes general guidelines for sensory analysis laboratories

GB/T 14614 Physical properties of wheat flour dough - Determination of water absorption and rheological properties

GB 14754 National Food Safety Standard Food Additives Vitamin C (ascorbic acid)

GB/T 16291.1 General guidelines for sensory analysis selection, training and management evaluators Part 1. Preferred evaluators

GB/T 16291.2 General guidelines for sensory analysis selection, training and management evaluators Part 2. Expert evaluators

GB/T 20886 Yeast for food processing

GB/T 23535 lipase preparation

LS/T 3218 shortening

3 Principle

The wheat flour and other ingredients are mixed into a dough, which is formed after fermentation for 20 minutes, and is baked for 40 minutes and then baked in the oven. Bread baked Thereafter, the volume was measured, and the external and internal characteristic indexes were subjected to sensory evaluation to obtain a bread baking quality score.

4 Raw materials

4.1 Wheat flour. in accordance with the provisions of GB 1355.

4.2 Instant dry yeast. in accordance with the provisions of GB/T 20886.

4.3 Salt. in accordance with the provisions of GB 2721.

4.4 Sugar. Meet the requirements of GB 317.