GB/T 14614-2019
ActiveInspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
粮油检验 小麦粉面团流变学特性测试 粉质仪法
Application Summary AI generated
This standard specifies the farinograph method for determining the rheological properties of wheat flour dough, including water absorption, dough development time, stability, and weakening degree. It is applied in the grain and oil industry for quality inspection of wheat flour, enabling manufacturers and testing laboratories to evaluate processing characteristics for bread, noodles, and other wheat-based products.
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