GB/T 31577-2015
ActiveInspection of grain and oils—Determination of damaged starch by an amperometric method
粮油检验 小麦粉损伤淀粉测定 安培计法
Application Summary AI generated
This standard specifies an amperometric method for determining the level of damaged starch in wheat flour. It is applied in the grain and oil inspection industry to assess flour quality, particularly for evaluating milling performance and predicting baking behavior. The method is used by food testing laboratories and flour mills to ensure consistency in flour processing and end-product characteristics.
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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.