GB/T 24853-2010
ActiveGeneral pasting method for wheat or rye flour or starch - Using the rapid visco analyzer
小麦、黑麦及其粉类和淀粉糊化特性测定 快速粘度仪法
Application Summary AI generated
This standard specifies a method for determining the pasting properties of wheat or rye flour and starch using a Rapid Visco Analyzer (RVA). It is applied in the food industry for quality control and processing evaluation of cereal flours and starches, particularly in baking, noodle production, and starch modification contexts. The test measures viscosity changes during controlled heating and cooling cycles to assess gelatinization behavior.
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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.