GB/T 5506.3-2008
ActiveWheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
小麦和小麦粉 面筋含量 第3部分：烘箱干燥法测定干面筋
Application Summary AI generated
This standard specifies an oven drying method for determining the dry gluten content of wheat and wheat flour by dehydrating a wet gluten sample. It is applied in the grain processing and food testing industries to assess the quality and baking suitability of wheat, particularly for flour milling and bread production. The method provides a standardized reference for evaluating gluten strength and protein content in raw materials and finished products.
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