GB/T 5506.1-2008
ActiveWheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by manual method
小麦和小麦粉 面筋含量 第1部分：手洗法测定湿面筋
Application Summary AI generated
This standard specifies the manual washing method for determining the wet gluten content in wheat and wheat flour. It is applied in grain quality inspection laboratories and food processing facilities to assess the baking quality and protein characteristics of wheat used for bread, pasta, and other flour-based products. The method is particularly relevant for raw material acceptance testing and quality control in the milling and baking industries.
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