GB/T 24303-2009
ActiveInspection of grain and oils - Method for cake-making of wheat flour - Sponge cake
粮油检验 小麦粉蛋糕烘焙品质试验 海绵蛋糕法
Application Summary AI generated
This standard specifies a laboratory method for evaluating the baking quality of wheat flour by producing sponge cake. It is applied in the grain and oil inspection industry to assess flour performance for cake-making, particularly for quality control in flour mills and food testing laboratories. The method helps determine flour suitability for sponge cake production by measuring cake volume, texture, and overall appearance.
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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.