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wheat flour

wheat flour, Total:399 items.

In the international standard classification, wheat flour involves: Cereals, pulses and derived products, Processes in the food industry, Farming and forestry, Food products in general, Terminology (principles and coordination), Animal feeding stuffs, Sugar. Sugar products. Starch, General methods of tests and analysis for food products, Quality, Plant and equipment for the food industry, FOOD TECHNOLOGY.

VN-TCVN, wheat flour

TCVN 4359-2008 Wheat flour
TCVN 1874-1995 Wheat flour.Determination of wet gluten
TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method
TCVN 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means
TCVN 7871-3-2008 Wheat and wheat flour.Gluten content.Part 3: Determination of dry gluten from wet gluten by an oven drying method
TCVN 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method
TCVN 7848-2-2015 Wheat flour - Physical characteristics of doughs .Part 2:Determination of rheological properties using an extensograph
TCVN 7848-2-2008 Wheat flour.Physical characteristics of doughs.Part 2: Determination of rheological properties using an extensograph
TCVN 7848-3-2008 Wheat flour.Physical characteristics of doughs.Part 3: Determination of water absorption and rheological properties using a valorigraph
TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, wheat flour

GB 1355-1986 Wheat flour
GB/T 8607-1988 High gluten wheat flour
GB/T 8608-1988 Low gluten wheat flour
GB/T 21118-2007 Chinese steamed bread made of wheat flour
GB 8607-1988 High Gluten Wheat Flour
GB/T 21122-2007 Fortified wheat flour
GB/T 24905-2010 Wheat flour bags
GB/T 14607-1993 Method for determination of dry gluten in flour
GB/T 14608-1993 Method for determination of wet gluten in flour
GB/T 15685-1995 Method for determination of sedimentation value in wheat flour
GB/T 5504-2011 Inspection of grain and oils.Determination of processing degree of wheat flour
GB/T 27628-2011 Inspection of grain and oils.Determination of color and bran speck in wheat flour
GB/T 9826-1988 Method for determination of starch damage in flour--Alpha-amylase method
GB/T 8883-2017 Edible wheat starch
GB/T 8883-2008 Edible wheat starch
GB/T 8883-1988 Edible wheat starch
GB/T 20188-2006 Determination of bromate in wheat flour--Ion chromatography method
GB/T 18415-2001 Methods of determination for benzoyl peroxide in wheat flour
GB/T 14614.4-2005 Determination of rheological properties of dough using alveograph
GB/T 5506.1-2008 Wheat and wheat flour.Gluten content.Part 1:Determination of wet gluten by manual method
GB/T 5506.2-2008 Wheat and wheat flour.Gluten content.Part 2:Determination of wet gluten by mechanical means
GB/T 31577-2015 Inspection of grain and oils.Determination of damaged starch.Amperometric method
GB/T 5504-1985 Inspection of grain and oilseeds--Methods for determination of processing degree of wheat flour
GB/T 9826-2008 Inspection of grain and oils.Determination of starch damage in flour.Alpha-amylase method
GB/T 5506.3-2008 Wheat and wheat flour.Gluten content.Part 3:Determination of dry gluten from wet gluten by an oven drying method
GB/T 5506.4-2008 Wheat and wheat flour.Gluten content.Part 4:Determination of dry gluten form wet gluten by a rapid drying method
GB/T 14612-1993 Bread baking quality of wheat flour. Sponge dough method
GB/T 24872-2010 Inspection of grain and oils-Determination of ash content in wheat flour-Near-infrared method
GB/T 14611-1993 Bread baking quality of wheat flour. Straight dough method
GB/T 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
GB/T 24871-2010 Inspection of grain and oils-Crude protein determination in wheat flour-Near-infrared method
GB/T 14611-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Straight dough method
GB/T 22325-2008 Determination of benzoyl peroxide in wheat flour.High performance liquid chromatography
GB/T 14612-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Sponge-dough method
GB/T 24303-2009 Inspection of grain and oils.Method for cake-making of wheat flour.Sponge cake
GB 8608-1988 Low-gluten wheat flour (2005.10.14 the national standard was abolished, and the transition period was 1 year?)
GB/T 14615-2006 Wheat flour.Physical characteristics of doughs.Determination of rheological properties using an extensograph
GB/T 21126-2007 Determination of sodium formaldehyde sulfoxylate in grain products
GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph

Lithuanian Standards Office , wheat flour

LST 1947-2004 Wheat meal
LST EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
LST 1571-1999 Determination of wet gluten quantity and qality (Gluten Index ac. to Petren) of whole wheat meal and wheat flour (Triticum aestivum)
LST EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006)
LST EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
LST EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
LST EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
LST EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)

国家标准局, wheat flour

GB/T 1355-1986 Wheat flour

Group Standards of the People's Republic of China, wheat flour

T/JAASS 11-2020 Wheat Flour
T/CCOA 7-2020 Low Bacteria Wheat Flour
T/CAB CASA0013-2018 Selenium Enriched Wheat Flour
T/AHFIA 033-2019 special wheat flour
T/SJZFIA 0004-2021 Selenium Enriched Wheat Flour
T/ZZAS 027-2023 Special wheat flour
T/CGCC 37-2019 Wheat Flour Wet Products
T/QDAS 059-2020 Qingdao quality food-Wheat flour
T/XMSSAL 030-2021 Food for Xiamen-Wheat Flour
T/GGI 013-2017 Wheat Flour for Rock Foot
T/XJLSXH 1101-2019 wheat flour for Nang
T/IMQBPA 0010-2023 Guyang red wheat flour
T/NSFST 006-2023
T/BJAGS 0001-2022 Grain & oil products of Beijing - wheat flour
T/LNSLX 011-2020 Liaoning good grain＆oil –Wheat Flour
T/XJLSXH 1102-2020 Xinjiang Good Grain, Oil and Wheat Flour
T/SDAS 71-2019 Wheat Flour for Shandong Mantou
T/SXAGS 0012-2020 Shanxi Good Grain, Oil and Wheat Flour
T/GPA 001-2020 Longshang Good Grain, Oil and Wheat Flour
T/HEBLX 0002-2021 Yanzhao Good Grain, Oil and Wheat Flour
T/SJZFIA 0003-2020 Wheat Flour for Gaocheng Palace Noodles
T/SDAS 70-2019 Wheat Flour for Shandong Dumplings
T/SDAS 72-2019 Wheat Flour for Shandong Noodles
T/HBFIA 0011-2020 High Fiber Aleurone Wheat Flour
T/QGCML 059-2020 Wheat Flour Production Process Specification
T/LFSA 005-2021 Wheat Flour for Flavored Pasta
T/CGFA 003-2023 Compound nutrition fortified wheat flour
T/SAGS 009-2021 The Grain & Oil Products of Shaanxi-Guanzhong Wheat Flour
T/SXAGS 0013-2020 Shanxi Good Grain and Oil Selenium-enriched Wheat Flour
T/CIQA 49-2023 Technical specifications for the cleaner production of wheat flour
T/CAB CASA0003-2018 Technical specification for the production of selenium-enriched wheat flour
T/HLHX 021-2022 Heilongjiang good grain and oil strong gluten wheat flour
T/HNSPGYXH 001-2022 Determination of D-erythorbic acid in wheat flour
T/CIQA 55-2023 Evaluation for risk level of hazardous substance in wheat flour processing
T/SDAS 644-2023 Technical specification for processing lutein-rich wheat flour
T/CQAGS 3204-2023 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
T/CQAGS 3204-2019 The Grain & Oil Products of Chongqing- Wheat Flour for Chongqing Noodles
T/NMSP .MZB01.5-2019 "Mongolian character label" agricultural product certification requirements Hetao wheat flour
T/XJZJXH NS10003.12-2023 "Xinjiang Quality" Featured product technical specification for wheat powder
T/HLJZX 003-2023 "Longjiang Quality" certification requirements for agricultural production and processing wheat flour
T/SDAS 391-2022 Special stone-milled wheat flour processing technical regulations

国家市场监督管理总局、中国国家标准化管理委员会, wheat flour

GB/T 1355-2021 Wheat flour
GB/T 37510-2019 Inspection of grain and oils—Swelling properties test of wheat flour
GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
GB/T 14615-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Extensograph test
GB/T 37511-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Mixolab test

Professional Standard - Grain, wheat flour

LS/T 3209-1993 self raising wheat flour
LS/T 3207-1993 wheat flour for cakes
LS/T 3208-1993 pastry flour
LS/T 3204-1993 Wheat Flour for Mantou
LS/T 3203-1993 Wheat Flour for Dumplings
LS/T 3201-1993 wheat flour for bread
LS/T 3202-1993 wheat flour for noodles
LS/T 3205-1993 Wheat Flour for Yeasted Biscuits
LS/T 3206-1993 Wheat flour for short biscuits
LS/T 3703-1995 Wheat Flour Gluten Tester
LS/T 15111.3-2008 Southern wheat flour processing precision standard sample standard flour
LS/T 15112.3-2008 Northern wheat flour processing precision standard sample standard flour
LS/T 6102-1995 Determination method of wet gluten quality of wheat flour gluten index method
LS/T 15111.1-2008 Special first-class standard sample of processing precision of southern wheat flour
LS/T 15111.2-2008 Southern wheat flour processing precision standard sample special second class
LS/T 15112.1-2008 Special first-class standard sample of northern wheat flour processing precision
LS/T 15112.2-2008 Second-class special standard sample of northern wheat flour processing precision

Professional Standard - Agriculture, wheat flour

SB/T 10144-1993 self raising wheat flour
SB/T 10137-1993 wheat flour for noodles
SB/T 10143-1993 pastry flour
SB/T 10136-1993 wheat flour for bread
SB/T 10142-1993 wheat flour for cakes
SB/T 10138-1993 Wheat Flour for Dumplings
SB/T 10139-1993 Wheat Flour for Mantou
NY/T 421-2012 Green food.Wheat and wheat flour
NY/T 421-2000 Green food.Wheat flour
SB/T 10249-1995 Wheat Flour Gluten Tester
SB/T 10141-1993 Wheat flour for short biscuits
SB/T 10140-1993 Wheat Flour for Yeasted Biscuits
GB/T 1355-1986(XG1-1988) "Wheat Flour" Amendment No. 1
NY/T 5334-2006 Technical specification for processing wheat flour of pollution-free food
SB 131-1983 edible wheat starch
SB/T 10248-1995 Method for Determination of Wet Gluten Quality of Wheat Flour - Gluten Index Method
NY/T 211-2023 Feed Raw Wheat Flour
NY/T 1994-2011 Operating rules for quality and safety traceability of agricultural products.Wheat flour and noodle
NY/T 613-2002 Standards for investigation and reporting of wheat powdery mildew
371药典四部-2015 Pharmaceutical excipients Sanhua wheat starch
400药典四部-2020 Pharmaceutical excipients Sanhua wheat starch
507兽药典一部-2015 Varieties of the text part two three-drawing wheat starch

Association Francaise de Normalisation, wheat flour

NF EN ISO 11052:2006 Farines et semoules de blé dur - Détermination de la teneur en pigments jaunes
NF EN ISO 16624:2020 Farine de blé tendre et semoule de blé dur - Détermination de la couleur par colorimétrie par réflectance diffuse
NF V03-718*NF ISO 11050:2020 Wheat flour and durum wheat semolina - Determination of impurities of animal origin
NF V03-731:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-731*NF EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
NF V03-721:1994 Semolina {durum} wheat. Granulation of semolina.
NF ISO 11050:2020 Farines de blé tendre et semoules de blé dur - Détermination des impuretés d'origine animale
NF V03-718:1994 Wheat flour and {durum} wheat semolina. Determination of impurities of animal origin.
NF V03-716:2002 Common wheat flows (Tricticum aestivum L.) - French bread making test.
NF EN ISO 3093:2010 Blés tendres, seigles et leurs farines, blés durs et leurs semoules - Détermination de l'indice de chute selon Hagberg-Perten
NF V03-703:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten.
NF EN ISO 21415-1:2007 Blé et farines de blé - Teneur en gluten - Partie 1 : détermination du gluten humide par une méthode manuelle
NF V03-703*NF EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten.
NF V03-730-1*NF EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1 : determination of wet gluten by manual method
NF V03-716:2008 Flours of common wheat (Triticum aestivum L.) - French bread making test.
NF EN ISO 17715:2015 Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage de l'endommagement de l'amidon
NF V03-730-2:2008 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten by mechanical means.
NF EN ISO 21415-2:2015 Blé et farines de blé - Teneur en gluten - Partie 2 : détermination du gluten humide et du gluten index par des moyens mécaniques
NF V03-730-4*NF EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4 : determination of dry gluten content from wet gluten by a rapid drying method.
NF EN ISO 21415-4:2007 Blé et farines de blé - Teneur en gluten - Partie 4 : détermination du gluten sec à partir du gluten humide par une méthode de séchage rapide
NF V03-730-3*NF EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3 : determination of dry gluten from wet gluten by an oven drying method.
NF V03-730-2*NF EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten and gluten index by mechanical means
NF EN ISO 21415-3:2007 Blé et farines de blé - Teneur en gluten - Partie 3 : détermination du gluten sec à partir du gluten humide par une méthode de séchage en étuve
NF V03-716:2015 Flours of common wheat (Triticum aestivum L.) - French bread (pain courant fran？ais) baking test
NF V03-721*NF ISO 15793:2001 Durum wheat semolinas - Determination of the undersize fraction
NF V03-717-2*NF EN ISO 5530-2:2015 Wheat flour - Physical characteristics of doughs - Part 2 : determination of rheological properties using a extensograph
NF U65-080:2006 Food processing equipment - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements.
NF U65-080/IN1*NF EN 14958/IN1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
XP CEN/TS 15465:2008 Céréales et produits céréaliers - Blé dur (T. durum Desf.) - Lignes directrices pour la mesure de la couleur des semoules par des méthodes instrumentales
NF V03-710:1992 Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.
NF EN ISO 5530-2:2015 Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 2 : détermination des caractéristiques rhéologiques au moyen de l'extensographe
NF U65-051/IN1:2010 Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements.

German Institute for Standardization, wheat flour

DIN EN ISO 11052:2006-11 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
DIN EN ISO 16624:2020-06 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020); German version EN ISO 16624:2020
DIN EN ISO 3093:2007 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007
DIN EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
DIN EN ISO 3093:2010-05 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009
DIN EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
DIN EN ISO 21415-1:2007-07 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006); German version EN ISO 21415-1:2007
DIN EN ISO 3093 Berichtigung 1:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten (ISO 3093:2004); German version EN ISO 3093:2007, Corrigendum to DIN EN ISO 3093:2007-05; German version EN ISO 3093:2
DIN EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006); English version of DIN EN ISO 21415-2:2008-04
DIN EN ISO 21415-2:2016-03 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015); German version EN ISO 21415-2:2015
DIN EN ISO 17718:2015-03 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013); German version EN ISO 17718:2014
DIN EN ISO 21415-3:2007-06 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
DIN EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006); German version EN ISO 21415-3:2007
DIN EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
DIN EN ISO 21415-4:2007-07 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
DIN EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014
DIN EN ISO 5530-2:2015-03 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014 / Note: To be replaced by DIN EN ISO 5530-2 (2020-06).
DIN EN ISO 5530-2:2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 / Note: Date of issue 2020-05-08*Intended as replacement for...
DIN CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour; German version CEN/TS 15465:2008
DIN EN ISO 5530-1:2020-06 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020 / Note: Date of issue 2020-05-08*Intended...
DIN EN ISO 5530-1:2015-03 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014 / Note: To be replaced by DIN EN ISO 5530-1 (2020-06).

农业农村部, wheat flour

NY/T 421-2021 Green food wheat and wheat flour

Inner Mongolia Provincial Standard of the People's Republic of China, wheat flour

DB15/T 1758-2019 "Hetao Wheat" Raw Grain and Wheat Flour
DB15/T 992-2016 Commodity Barcode Wheat Flour Traceability Code Coding and Barcode Representation

Hainan Provincial Standard of the People's Republic of China, wheat flour

DB46/ 16-2000 Identification of stale stale wheat flour

IX-FAO, wheat flour

CODEX STAN 152-1995 Codex standard for wheat flour
CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour
CODEX STAN 178-1991(En) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 178-1991,Rev.1-1995(Ch) International Codex Alimentarius Standard for Durum Wheat Semolina and Durum Wheat Flour
CODEX STAN 152-1985,Rev.1-1995(Ch) Codex Alimentarius Standard Wheat Flour
CODEX STAN 152-1985(En) Codex Alimentarius Standard Wheat Flour

TH-TISI, wheat flour

TIS 373-1981 Standard for wheat flour: cake flour

RU-GOST R, wheat flour

GOST ISO 11050-2013 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
GOST R 53048-2008 Macaroni soft wheat flour. Specifications
GOST 12307-1966 Macoroni durum wheat flour. Specifications
GOST 31463-2012 Macaroni durum wheat flour. Specifications
GOST R 52668-2006 Macaroni durum wheat flour. Specifications
GOST 27842-1988 Wheat bread. Specifications
GOST 28796-1990 Wheat flour. Determination of wet gluten
GOST 28797-1990 Wheat flour. Determination of dry gluten
GOST R 59716-2021 Wheat-triticale whole flour. Specifications
GOST 12306-1966 Macaroni soft glassy wheat flour. Specificatons
GOST 31491-2012 Macaroni soft wheat flour. Specifications
GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST 31805-2012 Products bakery from wheat flour. General specifications
GOST ISO 17715-2015 Flour from common wheat. Amperometric method for starch damage measurement
GOST R 56631-2015 Products bakery from wheat bakery flour. General specifications
GOST 34142-2017 Flour triticale. Specifications
GOST R 53501-2009 Wheat starch.General specifications
GOST 31935-2012 Wheat starch. Specifications
GOST 26987-1986 White bread from wheat flour of high, first and second grades. Specifications
GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
GOST R 53494-2009 Premix witamin and witamin-mineral for wheat flour. Specifications
GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
GOST 26574-2017 Wheat bakery flour. Specifications
GOST 26574-1985 Wheat bakery flour. Specifications
GOST R 52462-2005 Products bakery from wheat flour. General specifications
GOST ISO 17718-2015 Wholemeal and flour from common wheat. Determination of rheological behavior as a function of mixing and temperature increase
GOST 29140-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination
GOST 29139-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination
GOST 29138-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (tiamin) determination
GOST ISO 5530-2-2014 Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph

PT-IPQ, wheat flour

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content
NP 4403-2001 Cereal products Durum wheat semolinas Determination of the undersize fraction
NP 3181-1986

International Organization for Standardization (ISO), wheat flour

ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
ISO 5531:1978 Wheat flour; Determination of wet gluten
ISO 6645:1981 Wheat flour; Determination of dry gluten
ISO 11050:2020 Wheat flour and durum wheat semolina — Determination of impurities of animal origin
ISO 16624:2020 Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
ISO 11050:1993 Wheat flour and durum wheat semolina; determination of impurities of animal origin
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
ISO 7495:1990 Wheat flour; determination of wet gluten content by mechanical means
ISO 3093:2004/Cor 1:2008 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten; Technical Corrigendum 1
ISO 3093:2004 Wheat, rye and respective flours, durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten
ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
ISO 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
ISO 17715:1980 Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
ISO 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
ISO 5530-4:2002 Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
ISO 5530-4:1983 Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
ISO 15793:2000 Durum wheat semolinas - Determination of the undersize fraction
ISO 5530-2:2020 Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
ISO 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
ISO 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

国家粮食局, wheat flour

LS/T 3248-2017 China Good Cereals, Oils and Wheat Flour
LS/T 6123-2017 Grain and oil inspection, wheat flour dumpling wrapper processing quality evaluation
LS/T 6124-2017 Grain and Oil Testing Spectrophotometric Method for Determination of Polyphenol Oxidase Activity of Wheat Flour

Korean Agency for Technology and Standards (KATS), wheat flour

KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H ISO 5531:2007 Wheat flour－Determination of wet gluten
KS H ISO 6645:2007 Wheat flour－Determination of dry gluten
KS H ISO 5531:2004 Wheat flour－Determination of wet gluten
KS H ISO 6645:2004 Wheat flour－Determination of dry gluten
KS H ISO 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
KS H 2012-2018 Wheat flours
KS H ISO 7495:2007 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 7495:2004 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 3093:2009 Wheat, rye and respective flours, durum wheat and durum wheat semolina-Determination of Falling Number according to Hagberg-Perten
KS H ISO 21415-1:2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
KS H ISO 3093-2009(2019) Wheat, rye and respective flours, durum wheat and durum wheat semolina－Determination of Falling Number according to Hagberg-Perten
KS H ISO 21415-3:2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method

其他未分类, wheat flour

Indonesia Standards, wheat flour

SNI 7868-2013
SNI 3751-2009 Wheat flour as foodstuffs

KR-KS, wheat flour

KS H ISO 5531-2004 Wheat flour－Determination of wet gluten
KS H ISO 6645-2004 Wheat flour－Determination of dry gluten
KS H ISO 7495-2004 Wheat flour－Determination of wet glutencontent by mechenical means
KS H ISO 21415-1-2020 Wheat and wheat flour — Gluten content —Part 1: Determination of wet gluten by a manual method
KS H ISO 21415-3-2020 Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method

European Committee for Standardization (CEN), wheat flour

EN ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
FprEN ISO 17715 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/FDIS 17715:2022)
EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
PD CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour

KE-KEBS, wheat flour

KS 05-169-1979 KENYA STANDARD SPECIFICATION FOR WHEAT FLOUR

IN-BIS, wheat flour

ES-UNE, wheat flour

UNE-EN ISO 16624:2021 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
UNE 34902:2016 Cereals and cereals based products .Wheat flour Straight dough Breadmaking Method.
UNE-EN ISO 21415-2:2016 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)

British Standards Institution (BSI), wheat flour

17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 16624:2020 Wheat flour and durum wheat semolina. Determination of colour by diffuse reflectance colorimetry
BS ISO 11050:2020 Tracked Changes. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
BS EN ISO 17715:2014 Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
BS ISO 17715:2013 Flour from wheat ($iTriticum $iaestivum L.). Amperometric method for starch damage measurement
BS EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
BS EN ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
BS EN 14958:2006 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
BS EN 14958:2006+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
BS 4317-12:1980 Methods of test for cereals and pulses - Determination of wet gluten in wheat flour
BS DD CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
BS 4317-16:1981 Methods of test for cereals and pulses - Determination of dry gluten in wheat flour
DD CEN/TS 15465:2008 Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colour
BS 4317-25:1990 Methods of test for cereals and pulses - Determination of wet gluten content in wheat flour by mechanical means
BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
BS EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
BS 4317-31:1995 Methods of test for cereals and pulses - Determination of yellow pigment content in durum wheat flour and semolina

VE-FONDONORMA, wheat flour

ES-AENOR, wheat flour

RO-ASRO, wheat flour

SR 877-1996 Wheat flaour
STAS 90-1988 WHEAT FLOUR Analysis methods

SA-SASO, wheat flour

SASO SSA 373-1983 BREAD PREPARED FROM THE VARIOUS KINDS OF WHEAT FLOUR
SASO SSA 372-1983 METHODS OF TEST FOR BREAD PREPARED FROM THE VARIOUS KINDS OF WHEAT FLOUR

CEN - European Committee for Standardization, wheat flour

EN ISO 3093:2007 Wheat@ rye and respective flours@ durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten

GOSTR, wheat flour

GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
GOST 31805-2018 Bakery products from wheat baking flour. General specifications
GOST ISO 21415-2-2019 Wheat and wheat flour. Determination of gluten content. Part 2. Determination of wet gluten and gluten index by mechanical means

Danish Standards Foundation, wheat flour

DS/ISO 17715:2013 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
DS/EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
DS/EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
DS/EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
DS/EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
DS/EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
DS/ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
DS/ISO 5530-2:2012 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
DS/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, wheat flour

GB/T 35991-2018 Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluation
GB/T 35866-2018 Inspection of grain and oils－Determination of solvent retention capacity of wheat flour
GB/T 35875-2018 Inspection of grain and oils—Noodles-processing quality evaluation of wheat flour
GB/T 35869-2018 Inspection of grain and oils—Bread-baking quality evaluation of wheat flour—Rapid-baking test
GB/T 35944-2018 Grain and oil machinery—Wheat roller mill for inspection

BELST, wheat flour

STB 639-95 Bread, from rye, mixtures of rye and wheat flour. General specifications

AENOR, wheat flour

UNE-EN ISO 17715:2015 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
UNE-EN ISO 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
UNE-EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415-1:2006)
UNE-EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
UNE-EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
UNE-EN ISO 3093:2010 Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
UNE-EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)

ZA-SANS, wheat flour

SANS 5299:1977 Pesticides: Rearing and handling of the Mediterranean flour moth (Ephestia kuehniella Zeller)

National Metrological Technical Specifications of the People's Republic of China, wheat flour

JJF 1070.2-2011 Rules of Metrological Testing for Net Quantity of Wheat Flour Products in Prepackages with Fixed Content

SG-SPRING SG, wheat flour

SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

PL-PKN, wheat flour

PN A74022-1991 Cereal products. Wheat flour
PN A74020-1993 Cereal products. Macaroni common wheat flour

Anhui Provincial Standard of the People's Republic of China, wheat flour

DB34/T 1541-2011 Determination of Azodicarbonamide in wheat flour High performance liquid chromatography method

HU-MSZT, wheat flour

MSZ 6222-1971

Canadian General Standards Board （CGSB), wheat flour

CGSB 32.5M-1988 Wheat Flour

CL-INN, wheat flour

INDITECNOR 23-21ch-1956

Shaanxi Provincial Standard of the People's Republic of China, wheat flour

DB61/T 1013-2016 Technical Regulations for Prevention and Control of Wheat Powdery Mildew

Professional Standard - Business, wheat flour

SBJ 06-1993 Specifications for engineering design of wheat flour mills

Shanxi Provincial Standard of the People's Republic of China, wheat flour

DB14/T 887-2014 Technical Regulations on Wheat Powdery Mildew Control

Shandong Provincial Standard of the People's Republic of China, wheat flour

DB37/T 3345-2018 Guidelines for the Implementation of Safety Production Risk Hierarchical Control System for Enterprises in Wheat Flour Processing Industry
DB37/T 3346-2018 Guidelines for the implementation of the investigation and management system for hidden dangers of production safety accidents in wheat flour processing enterprises

海关总署, wheat flour

SN/T 5143-2019 Determination of semicarbazide in exported wheat flour and its products by liquid chromatography-mass spectrometry/mass spectrometry