GB/T 26627.1-2011
ActiveInspection of grain and oils - Determination of swelling index of glutenin (SIG) for wheat - Part 1：Macro-method
粮油检验 小麦谷蛋白溶胀指数测定 第1部分：常量法
Application Summary AI generated
This standard specifies a macro-method for determining the swelling index of glutenin (SIG) in wheat, which is used to evaluate wheat protein quality and baking suitability. It is applied in grain inspection, food processing, and quality control laboratories to assess the gluten strength of wheat batches for flour milling and bread-making 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.