GB/T 5506.4-2008Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid 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 4.

This part identical with ISO 21415-4:2006 "wheat flour and wheat gluten content of fast 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" by "this section";

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

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

--- According to China's need to use, to increase the "7.3 formula gluten water absorption." this Part replaces GB/T 5506-1985 "grain and oilseeds gluten assay test." Appendix A of this section is normative appendix, Appendix B 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 quick drying by the GB/T 5506.1 and GB/T 5506.2 prepared to determine wet gluten Dry gluten content approach.

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 12451-1:2006, 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 12451-2:2006, IDT) GB/T 5506.3 wheat flour and wheat gluten content - Part 3. Determination of dry gluten oven drying method (GB/T 5506.3-2008, ISO 12451-3:2006, 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) material having viscoelasticity hydrated made.

According to GB/T 5506.3 or method specified in this part of the residue obtained by drying the wet gluten.

Principle 4

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

5 Instruments

The following common laboratory instruments and equipment.

5.1 electrically heated dryer. the release material coated with two metal drying trays and can be heated up to operating temperature (150 °C ~ 200 °C) Impedance coils, particularly in Appendix A of Figure A. 1.

5.2 Balance. dividing the value of 0.01g.

GB/T 5506.4-2008/ISO 21415-4:2006