GB/T 35875-2018Inspection of grain and oils—Noodles-processing quality evaluation of wheat flour (English PDF)

Foreword

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

1 Scope

This standard stipulates the principle, raw materials, instruments and equipment for the evaluation of the processing quality of wheat noodle noodles, operating procedures, sample numbers, and evaluation items. Items, evaluation methods, and results.

This standard applies to the evaluation of the quality of wheat flour noodle cooking.

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 version (including all amendments) applies to this document.

GB 1355 wheat flour

GB/T 6682 Analysis Laboratory Water Specifications and Test Methods

GB/T 10220 Sensory Analysis Methodology

GB/T 13868 Sensory analysis of general guidelines for the establishment of sensory analysis laboratories

GB/T 14614 Wheat flour dough physical properties Determination of water absorption and rheological properties

GB/T 16291.1 General guidelines for the evaluation of selection, training and management of sensory analysis Part 1. Preferred assessors

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

3 Principle

Wheat flour is made into noodles according to the provisions of this standard. After cooking for 6 minutes, sensory evaluation was performed on each characteristic index, and the results were evaluated comprehensively. The average of the score is expressed.

4 Raw materials

4.1 Wheat flour. It complies with the provisions of GB 1355.

4.2 Distilled water. Conforms to the requirements of Class 3 water in GB/T 6682.

5 Instruments and Equipment

5.1 Blender. Needle mixer.

5.2 laboratory special pasta machine. roller spacing can be adjusted.

5.3 Consumption of self-styled bags. No. 12.

5.4 Electronic Vernier Caliper. Indexing value is 0.01mm.

5.5 steamer. diameter 22cm ~ 26cm, single layer.

5.6 Induction Cooker. Minimum power 1600W.

5.7 Balance. 0.1g.

5.8 Cylinder. 50mL.