GB/T 14615-2019
ActiveInspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
粮油检验 小麦粉面团流变学特性测试 拉伸仪法
Application Summary AI generated
This standard specifies the extensograph test method for determining the rheological properties of wheat flour dough, including resistance to extension, extensibility, and energy. It is applied in the grain and oil inspection industry for quality evaluation of wheat flour used in bread and noodle production, as well as in food processing and research laboratories to assess dough handling characteristics and baking performance.
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