GB/T 17893-1999
ActiveHigh quality wheat--Weak gluten wheat
优质小麦 弱筋小麦
Application Summary AI generated
GB/T 17893-1999 defines quality specifications for weak gluten wheat, including protein content, gluten strength, and sedimentation value requirements. It is applied in China's agricultural and food processing sectors to classify wheat intended for producing soft-textured products such as cakes, biscuits, and pastries. This standard guides farmers, grain traders, and flour mills in evaluating and selecting wheat varieties suitable for low-gluten applications.
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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.