GB/T 47220-2026Brown rice flour (English PDF)

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part

1.Structure and Drafting Rules of Standardization Documents". Drafting. Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents. This document was proposed by the National Food and Strategic Reserves Administration. This document is under the jurisdiction of the National Technical Committee on Standardization of Grain and Oil (SAC/TC270). This document was drafted by: Harbin University, Heilongjiang Provincial Grain Quality and Safety Monitoring and Technology Center, Heilongjiang University of Traditional Chinese Medicine, and Heilongjiang Province. Heilongjiang Academy of Agricultural Sciences Food Processing Research Institute, Heilongjiang Agricultural Investment Digital Industrial Park Co., Ltd., Harbin Xingshang Agricultural Technology Development Co., Ltd. Wuchang Ruliang Rice Industry Co., Ltd., Heilongjiang Mifeimi Food Co., Ltd., Liaoning Provincial Grain and Material Reserve Affairs Service Center, Shaanxi Province The Grain Quality and Safety Center and the Inner Mongolia Autonomous Region Institute of Quality and Standardization. The main drafters of this document are. Bian Chun, Wang Liqun, Ji Lanyang, Guo Lidong, Luo Yan, Xu Chunfeng, Yin Hongli, Liang Weiwei, Pan Nan, and Lu Shuwen. Zhou Ye, Yao Xinmiao, Ma Bo, Wang Yang, Luan Che, He Yongyi, Sun Hongxia, Wang Xin, Sun Peichang, Zhao Li, Ao Qier. Brown rice flour

1 Scope

GB/T 47220-2026 is the Chinese national standard covering flour milled from brown rice - with the bran and germ retained, which brings the fibre, the oil and therefore the shelf life problem that white rice flour does not have. First edition, in force since 1 September 2026. It was issued on 27 February 2026 and has been in force since 1 September 2026, as a first edition. The document is under the responsibility of the National Food and Strategic Reserves Administration. This page is published from the official record of the 2026 edition; the clause text of a standard this recent is not yet in circulation, and the figures, limits and tables it contains are those of the document itself, delivered in full with the English translation.

This document defines the terminology for brown rice flour and specifies the requirements for raw materials, quality, inspection rules, labeling, packaging, storage, and transportation. The question asks for a description of the corresponding testing method. This document applies to brown rice flour, an edible product made from brown rice through a cooking process.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included. For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies. This document.

GB 5009.3 National Food Safety Standard - Determination of Moisture in Food

GB 5009.5 National Food Safety Standard - Determination of Protein in Food

GB/T 5490 General Rules for Inspection of Grains and Oils

GB/T 5491 Sampling and Divided Sampling Methods for the Inspection of Grains and Oils

GB/T 5492 Grain and Oil Inspection. Identification of Color, Odor, and Taste of Grains and Oils

GB/T 5507 Grain and Oil Inspection - Determination of Fineness of Flour

GB/T 5508 Grain and Oil Inspection - Determination of Sand Content in Flour Grains

GB/T 5509 Grain and Oil Inspection - Determination of Magnetic Metals in Flour

GB/T 5510 Grain and Oil Inspection - Determination of Fatty Acid Values of Cereals and Their Products

GB 5749 Standard for Drinking Water Quality GB/T 18810 Brown Rice

GB/T 26631 Terminology, Physicochemical Properties and Quality of Grains and Oils

GB/T 31323-2014 Instant Rice

3 Terms and Definitions

The terms and definitions defined in GB/T 26631, as well as the following terms and definitions, apply to this document.

3.1 A powder made from brown rice that has been cooked and then ground. 3.2 alpha degree The degree to which the starch in brown rice flour is cooked after heating.

4 Raw material requirements

4.1 Brown rice. It shall comply with the requirements of GB/T 18810.