GB/T 14613-2008
ActiveInspection of grain and oilseeds - Wheat-meal fermentation time test（Pelshenke test）
粮油检验 全麦粉发酵时间试验（Pelshenke试验）
Application Summary AI generated
This standard specifies the method for determining the fermentation time of whole wheat meal, known as the Pelshenke test, which evaluates wheat quality by measuring gas production and dough stability. It is applied in the grain inspection and oilseed industry to assess the baking strength and processing suitability of wheat varieties. The test is used by quality control laboratories, flour mills, and agricultural research institutions to classify wheat for bread-making purposes.
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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.