GB/T 14614.4-2005
ActiveDetermination of rheological properties of dough using alveograph
小麦粉面团流变特性测定 吹泡仪法
Application Summary AI generated
This standard specifies the method for determining the rheological properties of wheat flour dough using an alveograph, which measures dough tenacity, extensibility, and baking strength. It is applied in the food industry for quality control of wheat flour, particularly in flour milling and bread production, to assess dough performance during processing. The standard is also used in research and product development to evaluate flour suitability for specific baked goods.
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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.