GB/T 14614-2006
AbolishedWheat flour - Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
小麦粉 面团的物理特性 吸水量和流变学特性的测定 粉质仪法
Application Summary AI generated
This standard specifies the method for determining the water absorption capacity and rheological properties of wheat flour dough using a Farinograph. It is applied in the food industry, particularly by flour mills, bakeries, and quality control laboratories, to assess flour quality for bread and pasta production. The test measures dough mixing behavior, including development time, stability, and softening, ensuring consistent processing characteristics in commercial baking operations.
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