GB/T 21119-2026
UpcomingInspection of grain and oils—Determination of the sedimentation index of wheat—Zeleny test
粮油检验 小麦沉淀指数测定 Zeleny法
Application Summary AI generated
This standard specifies the Zeleny test method for determining the sedimentation index of wheat, which measures the swelling volume of gluten proteins in a lactic acid solution. It is applied in grain inspection and quality assessment by food laboratories, flour mills, and trading companies to evaluate wheat protein quality and baking strength. The method helps classify wheat for processing into bread, pasta, and other flour-based products.
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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.