GB/T 14611-2008
ActiveInspection of grain and oils - Bread-baking test of wheat flour - Straight dough method
粮油检验 小麦粉面包烘焙品质试验 直接发酵法
Application Summary AI generated
This standard specifies a direct dough fermentation method for evaluating the baking quality of wheat flour. It is applied in the grain and oil inspection industry to assess flour suitability for bread production, ensuring consistent product quality in food manufacturing and quality control laboratories.
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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.