GB/T 37510-2019
ActiveInspection of grain and oils—Swelling properties test of wheat flour
粮油检验 小麦粉膨胀势的测定
Application Summary AI generated
This standard specifies the method for determining the swelling properties of wheat flour, which measures the volume increase of flour when heated in a water suspension. It is applied in the grain and oil inspection industry to evaluate the quality and processing suitability of wheat flour, particularly for assessing starch damage and predicting end-use performance in products like noodles and bread.
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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.