GB/T 47387-2026
UpcomingWhole wheat flour
全麦粉
Application Summary AI generated
GB/T 47387-2026 specifies the definition, quality requirements, testing methods, and labeling for whole wheat flour. It is applied in the Chinese food industry to regulate the production and sale of whole wheat flour, ensuring consistent nutritional content and processing characteristics for bakery products, noodles, and other grain-based foods. The standard is also used by food safety authorities and procurement professionals to verify product compliance during market inspections and supply chain audits.
Related Standards
GB/T 5503-2009
Inspection of grain and oils - Determination of broken kernels
NY/T 1094.1-2006
Wheat experimental milling Part 1: Equipment, sample preparation and tempering
NY/T 1094.2-2006
Wheat experimental milling Part 2: Bühler method for hard wheat
NY 861-2004
Limits of eight elements in cereals, legume, tubers and its products
GB/T 47389-2026
Quick frozen corn ear
GB/T 18810-2002
Husked rice
GB/T 18415-2001
Methods of determination for benzoyl peroxide in wheat flour
GB/T 8613-1999
Maize for starch fermentation industry
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.