GB/T 8608-1988

This standard specifies the technical requirements, test methods, inspection rules, and packaging, labeling, storage, and transportation conditions for low gluten wheat flour. It is applied in the food industry for the production and quality control of flour used in products like cakes, pastries, and biscuits, where low protein content and weak gluten strength are required. The standard ensures consistency in processing and end-product texture for baked goods manufacturers and food testing laboratories.