GB/T 5506.4-2008
ActiveWheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
小麦和小麦粉 面筋含量 第4部分：快速干燥法测定干面筋
Application Summary AI generated
This standard specifies a rapid drying method to determine the dry gluten content of wheat and wheat flour by dehydrating wet gluten. It is applied in the food industry for quality control and classification of wheat and flour, particularly in milling and baking sectors where gluten content affects dough strength and end-product texture. The method provides a faster alternative to traditional drying techniques for routine testing in laboratories and production facilities.
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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.