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GB/T 47225-2026Inspection of grain and oils - Determination of the rheological properties of wheat flour dough - Alveograph test (English PDF)

粮油检验　小麦粉面团流变学特性测试　吹泡仪法

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

February 27, 2026

Implementation date

September 1, 2026

Scope

GB/T 47225-2026 is the English-translated version of 粮油检验　小麦粉面团流变学特性测试　吹泡仪法.

GB/T 47225-2026 is the Chinese standard "Inspection of grain and oils - Determination of the rheological properties of wheat flour dough - Alveograph test". Its scope clause reads: This document describes a method for determining the rheological properties of wheat flour dough using a bubble blower.

This document applies to the determination of the rheological properties of wheat flour dough using a bubble blower. Its clauses include terms and definitions.

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Document preview — GB/T 47225-2026

National Standard of the People's Republic of China

ICS: 67.060
Classification: B 20
Replacing: GB/T 14614.4-2005

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

1 Scope
2 Normative references
3 Terms and Definitions
3.1 bubble curve (alveograph curve)
3.2 maximum pressure
3.4 Sweling Index

1 Scope

This document describes a method for determining the rheological properties of wheat flour dough using a bubble blower.

This document applies to the determination of the rheological properties of wheat flour dough using a bubble blower.

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 5009.229 National Food Safety Standard - Determination of Acid Value in Food

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

GB/T 5497 Grain and Oil Inspection. Determination of Moisture Content in Grains and Oilseeds

GB/T 6682 Specifications and test methods for water used in analytical laboratories

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 bubble curve (alveograph curve)

Curves obtained from testing the rheological properties of wheat flour dough using a bubble blower.

3.2 maximum pressure

The maximum pressure required for the sheet to deform as the airflow increases.

Note. This value represents the dough's elasticity. The unit is millimeters of water column (mmH2O), 1 mmH2O = 9.81 Pa.

3.3

The horizontal axis value is the value from the starting point of the bubble blowing curve to the point where the bubble bursts and the pressure suddenly drops.

Note. This value represents the dough's extensibility. The unit is millimeters (mm).

3.4 Sweling Index

The square root of the air volume inside a bubble when it bursts is calculated from the x-coordinate value L of the burst point.

Note. The conversion formula between G and L is G = 2.226L1/2.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 30 pages — is available in the English PDF.

Referenced standards

Normative references

Editions of GB/T 47225

Edition	Title	Revision	Status
GB/T 47225-2026	Inspection of grain and oils - Determination of the rheological properties of wheat flour dough - Alveograph test	current edition	Current
GB/T 14614.4-2005	Inspection of grain and oils - Determination of the rheological properties of wheat flour dough - Alveograph test	previous edition	Superseded

This page sells the current edition, GB/T 47225-2026. Earlier editions are listed for reference only.

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