GB/T 47225-2026
UpcomingInspection of grain and oils—Doughs rheological properties determination of wheat flour—Alveograph test
粮油检验 小麦粉面团流变学特性测试 吹泡仪法
Application Summary AI generated
This standard specifies the alveograph test method for determining the rheological properties of wheat flour dough. It is applied in the grain and oil inspection industry to evaluate dough strength, extensibility, and baking quality for wheat flour products. The test is used by flour mills, food manufacturers, and quality control laboratories to assess flour suitability for bread, pasta, and other baked goods.
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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.