GB/T 14490-2008
ActiveInspection of grain and oil - Determination gelatinization properties in cereal and starch by viscograph
粮油检验 谷物及淀粉糊化特性测定 粘度仪法
Application Summary AI generated
This standard specifies a method for measuring the gelatinization properties of cereals and starches using a viscograph, which records viscosity changes during heating and cooling. It is applied in the grain and oil industry for quality control and processing evaluation of raw materials like rice, corn, wheat, and potato starch. The test helps predict cooking behavior, texture, and suitability for products such as noodles, snacks, and thickeners.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.