GB/T 22294-2025
ActiveInspection of grain and oils—Determination of gel consistency of rice and other grain kernels
粮油检验 米类胶稠度的测定
Application Summary AI generated
This standard specifies a method for measuring the gel consistency of rice and other grain kernels, which is used to evaluate the cooking and eating quality of rice by assessing how its starch gelatinizes and spreads. It is applied in the grain and oil inspection industry, particularly for quality grading and processing suitability testing of rice varieties in laboratories and food production facilities.
Related Standards
GB/T 5503-2009
Inspection of grain and oils - Determination of broken kernels
NY/T 1094.1-2006
Wheat experimental milling Part 1: Equipment, sample preparation and tempering
NY/T 1094.2-2006
Wheat experimental milling Part 2: Bühler method for hard wheat
NY 861-2004
Limits of eight elements in cereals, legume, tubers and its products
GB/T 47389-2026
Quick frozen corn ear
GB/T 18810-2002
Husked rice
GB/T 18415-2001
Methods of determination for benzoyl peroxide in wheat flour
GB/T 8613-1999
Maize for starch fermentation industry
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.