GB/T 35869-2018

Active

Inspection of grain and oils—Bread-baking quality evaluation of wheat flour—Rapid-baking test

粮油检验 小麦粉面包烘焙品质评价 快速烘焙法

Standard Type
GBT
ICS
67
CCS
B20
Status
Active
Issue Date
2018-02-06
Implementation
2018-09-01
Centralized Committee
国家粮食和储备局
Issuing Authority
中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Application Summary AI generated

This standard specifies a rapid-baking test method for evaluating the bread-baking quality of wheat flour. It is applied in the grain and oil inspection industry, particularly for quality control and classification of wheat flour used in bread production. The method enables quick assessment of flour performance in commercial bakeries and food testing laboratories.

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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.