GB/T 37511-2019
ActiveInspection of grain and oils—Doughs rheological properties determination of wheat flour—Mixolab test
粮油检验 小麦粉面团流变学特性测试 混合试验仪法
Application Summary AI generated
This standard specifies the method for determining the rheological properties of wheat flour dough using a Mixolab instrument, which simultaneously measures dough mixing behavior and starch pasting characteristics. It is applied in the grain and oil inspection industry for quality control of wheat flour, enabling the evaluation of processing suitability for products like bread, noodles, and pastries. The test is used by flour mills, food manufacturers, and testing laboratories to assess flour consistency and predict end-use performance.
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