GB/T 14615-2006
AbolishedWheat flour - Physical characteristics of doughs: Determination of rheological properties using an extensograph
小麦粉 面团的物理特性 流变学特性的测定 拉伸仪法
Application Summary AI generated
This standard specifies a method for measuring the rheological properties of wheat flour dough using an extensograph, which records the resistance to stretching and extensibility of the dough. It is applied in the food industry, particularly for flour milling and baking quality control, to evaluate the processing characteristics of wheat flour for bread-making and other fermented products. The test is used to assess dough strength and elasticity, helping manufacturers optimize flour blends and predict baking performance.
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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.