GB/T 14612-2008
ActiveInspection of grain and oils - Bread baking test of wheat flour - Sponge-dough method
粮油检验 小麦粉面包烘焙品质试验 中种发酵法
Application Summary AI generated
This standard specifies the sponge-dough method for testing the bread baking quality of wheat flour, including the formula, procedure, and evaluation criteria. It is applied in the grain and oil inspection industry to assess the processing suitability and end-use quality of wheat flour for bread production. The method is used by food testing laboratories, flour mills, and bakeries to ensure consistent baking performance and product quality.
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