GB/T 5506.3-2008Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method (English PDF)

Foreword

GB/T 5506 "gluten content of wheat and wheat flour" is divided into four parts.

--- Part 1. Determination of wet gluten hand wash;

--- Part 2. Determination of wet gluten instrument;

--- Part 3. Determination of dry gluten drying oven;

--- Part 4. Determination of dry gluten rapid drying.

This section GB/T 5506 Part 3.

This part identical with ISO 21415-3:2006 "wheat flour and wheat gluten oven drying wet gluten Determination of dry gluten-containing Amount "(in English).

For ease of use, this section for the following editorial changes.

--- Remove the preamble to international standards;

--- The "this International Standard" to "GB/T 5506 to the present section";

--- With a decimal point instead of the original international standard as a decimal point ",". ",";

--- Delete Section 6.1 "It should be noted here m1 and hand-washing method 'said sample portion' quality wheat flour are not equal.";

--- The "m is the test of the quality of the original wet gluten content of the dough sample 'Edit 7.1 formula is" m is the test of wet gluten content Quality raw wheat flour samples. ";

--- Remove 7.1 "Original quality recording extract wet gluten wheat flour for m1. It should be noted here m1 and hand-washing method 'said sample Quality wheat flour part 'is not equal... " Appendix A of this section is an informative annex.

This part is proposed by the National Food Authority.

This part of the National Grain and Oil Standardization Technical Committee centralized.

This section drafted by. Academy of State Grain Bureau, Beijing Municipal foodstuff and Inspection.

1 Scope

GB/T 5506 provisions of this section by the GB/T 5506.1 and GB/T 5506.2 resulting wet gluten by an oven measuring dry gluten the method of content.

This section also applies to the determination of moisture content of wet gluten.

2 Normative references

The following documents contain provisions which, through reference to GB/T 5506 to the present, constitute provisions of this section. For dated reference documents Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this section.

GB/T 5506.1 wheat and wheat flour gluten content - Part 1. Determination of wet gluten (GB/T 5506.1-2008 hand-washing method, ISO 21415-1:2006, MOD) GB/T 5506.2 wheat and wheat flour gluten content - Part 2. Determination of wet gluten (GB/T 5506.2-2008 instrumental method, ISO 21415-2:2006, IDT) GB/T 5506.4 wheat flour and wheat gluten content - Part 4. Determination of dry gluten fast drying (GB/T 5506.4-2008, ISO 21415-4:2006, IDT) GB/T 21305 Cereals and cereal products - Determination of moisture conventional method (GB/T 21305-2007, ISO 712:1998, IDT)

3 Terms and Definitions

The following terms and definitions apply GB/T 5506 of this section.

According to GB/T 5506.1 or GB/T 5506.2 provisions are mainly composed of two protein components of wheat (gluten and gliadin protein White) hydrated made without dried material having viscoelasticity.

The method according to this section or GB/T 5506.4 predetermined residual material drying wet gluten obtained.

Principle 4

According to GB/T 5506.1 or GB/T 5506.2 regulations get wet gluten, after drying said whichever quality.

5 Equipment

General laboratory equipment and the following equipment.

5.1 scalpel or a knife.

5.2 metal or plastic plate. 5cm × 5cm.

5.3 Oven. Maintain 130 °C ± 2 °C.

GB/T 5506.3-2008/ISO 21415-3:2006 5.4 dryer. with effective desiccant.

5.5 Balance. dividing the value of 0.01g.

6 Steps

7 Results Calculation

8 Precision

9 Test report

Test reports shall specify.

--- Includes the identification of all the information necessary for the sample;

--- If known sampling method is specified;

--- Test method used, with reference to GB/T This part wet gluten detection methods 5506 and other parts;

--- All operational details not specified in this section, as well as any action that may affect the experimental results;

--- Measurement results obtained;

--- As has been repeated tests, the results are listed.

GB/T 5506.3-2008/ISO 21415-3:2006 Appendix A (Informative) Inter-laboratory test results Budapest, Hungary CONCORDIAWarehouse Limited 7 national food-testing laboratories organized in 2004 21 laboratories of the standard methods of the joint laboratory tests. Samples used for the following six.

--- Sample A. Wheat (Triticum aestivum);

--- Sample B. Wheat (Triticum aestivum);

--- Sample C. Wheat (durum);

--- Sample D. durum wheat semolina;

--- Sample E. wheat flour;

--- Sample F. wheat flour.

Test results of statistical analysis meet the requirements of ISO 5725-1 and ISO 5725-2, precision data in Table A. 1 and Table A. 2.

Table A. 1 ISO 21415-1 method to obtain wet gluten, dry gluten measurement accuracy of test data

project

sample

A B C D E F

Laboratory number 675,788 after exclusion of outliers Mean/(g/100g) 8.15 11.45 9.66 12.10 9.49 12.21 Repeatability standard deviation, Sr/(g/100g) 0.28 0.28 0.13 0.26 0.12 0.14 Repeatability variation coefficient /% 3.49 2.45 1.33 2.11 1.29 1.12 Standard deviation of reproducibility, SR/(g/100g) 0.67 1.49 1.68 1.09 0.75 0.92 Reproducibility coefficient of variation /% 8.24 13.06 17.35 8.97 7.86 7.57 Reproducibility limit R (= 2.8SR)/(g/100g) 1.88 4.19 4.69 3.04 2.09 2.59

Table A. 2 ISO 21415-2 method to obtain wet gluten, dry gluten measurement accuracy of test data

project

sample

A B C D E F

The number of laboratories to exclude outliers after 887 877 Mean/(g/100g) 8.27 11.29 10.58 12.83 9.75 12.29 Repeatability standard deviation, Sr/(g/100g) 0.19 0.20 0.26 0.26 0.13 0.25 Repeatability variation coefficient /% 2.35 1.76 2.42 2.42 1.32 2.00 Standard deviation of reproducibility, SR/(g/100g) 0.39 0.52 0.68 0.68 0.79 0.91 Reproducibility coefficient of variation /% 4.68 4.59 6.46 6.46 8.08 7.41 Reproducibility limit R (= 2.8SR)/(g/100g) 1.08 1.45 1.91 1.91 2.20 2.55 GB/T 5506.3-2008/ISO 21415-3:2006