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whole wheat flour bread

whole wheat flour bread, Total:333 items.

In the international standard classification, whole wheat flour bread involves: Cereals, pulses and derived products, General methods of tests and analysis for food products, Sugar. Sugar products. Starch, Food products in general, FOOD TECHNOLOGY, Farming and forestry, Plant and equipment for the food industry, Sensory analysis, Standardization. General rules, Occupational safety. Industrial hygiene, Animal feeding stuffs, Quality, Materials for aerospace construction, Microbiology.

Canadian General Standards Board （CGSB), whole wheat flour bread

• CGSB 32.1M-1987 Bread, White Enriched White and Whole Wheat
• CGSB 32.5M-1988 Wheat Flour

Professional Standard - Grain, whole wheat flour bread

• LS/T 3201-1993 wheat flour for bread
• LS/T 3202-1993 wheat flour for noodles
• LS/T 3703-1995 Wheat Flour Gluten Tester
• LS/T 3802-1988 Grain Packaging Flour Bag
• LS/T 6102-1995 Determination method of wet gluten quality of wheat flour gluten index method

Professional Standard - Agriculture, whole wheat flour bread

• SB/T 10136-1993 wheat flour for bread
• SB/T 10137-1993 wheat flour for noodles
• SB/T 10249-1995 Wheat Flour Gluten Tester
• NY 5301-2005 Pollution-free food wheat and flour
• GB 8665-1988 Grain Packaging Flour Bag
• SB/T 10248-1995 Method for Determination of Wet Gluten Quality of Wheat Flour - Gluten Index Method
• NY/T 1994-2011 Operating rules for quality and safety traceability of agricultural products.Wheat flour and noodle

VE-FONDONORMA, whole wheat flour bread

• NORVEN 13-25-1965
• NORVEN 13-23-1965
• NORVEN 13-24-1965

RU-GOST R, whole wheat flour bread

• GOST R 52809-2007 Rye bread flour. Sptcifications
• GOST 26574-2017 Wheat bakery flour. Specifications
• GOST 7045-2017 Rye bread flour. Specifications
• GOST 26574-1985 Wheat bakery flour. Specifications
• GOST 7045-1990 Rye bread flour. Specifications
• GOST R 52961-2008 Bakery products from rye flour and rye-and-wheat flour. General specifications
• GOST R 59717-2021 Wheat-triticale-rye whole flour. Specifications
• GOST 2077-1984 Rye bread and rye-and-wheat bread. Specifications
• GOST 27669-1988 Wheat bread flour. Method for experimental laboratory breadmaking
• GOST 27842-1988 Wheat bread. Specifications
• GOST 28808-1990 Wheaten bread. General specifications
• GOST 31807-2012 Bakery products from rye flour and rye-and- wheat flour. General specifications
• GOST 26791-1989 Milled cereal products. Packing, marking, transportation and storage
• GOST 34142-2017 Flour triticale. Specifications
• GOST 31805-2012 Products bakery from wheat flour. General specifications
• GOST 31491-2012 Macaroni soft wheat flour. Specifications
• GOST 29140-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination
• GOST R 57609-2017 Rye-wheaten bun. Cake ""Rye"". Specifications
• GOST 29138-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (tiamin) determination
• GOST R ISO 11050-1999 Wheat flour and durum wheat semolina. Determination of impurities of animal origin
• GOST 12582-1967 Common rye bread preserved with spirit for long-term storage. Specifications
• GOST R 56630-2015 Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications
• GOST 26987-1986 White bread from wheat flour of high, first and second grades. Specifications
• GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten
• GOST 28796-1990 Wheat flour. Determination of wet gluten
• GOST 28797-1990 Wheat flour. Determination of dry gluten
• GOST 12183-1966 Rye-wheat and wheat-rye whole meal for baking industry. Specifications
• GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
• GOST 29139-1991 Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination
• GOST R 52462-2005 Products bakery from wheat flour. General specifications
• GOST R 57935-2017 Bakery product made from wheat flour butter. "High-caloric bun". Specifications
• GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
• GOST 28807-1990 Rye and bolted bread. General specifications
• GOST R 57610-2017 Wheaten-rye bakery product. Bread ""Karelian"". Specifications
• GOST EN 14958-2013 Food processing machinery. Machinery for grinding and processing flour and semolina. Safety and hygiene requirements
• GOST 27494-2016 Flour and bran. Methods for determination of ash content
• GOST R 57607-2017 Wheat bakery products. Rich bread in wrapping. Specifications
• GOST 13657-1968 Rye bread and rye-wheaten bread sterilized by spirit for short storage. Specifications
• GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
• GOST R 57937-2017 Bakery product made from wheat flour butter. Bun for tea. Specifications
• GOST R 54498-2011 Whole meal and flour from Triticum Aestivum. Determination of water absorption and rheological properties using a mixolab
• GOST 26971-1986 Corn, groats, flour, oatmeal for children's food. Method for determination of total acidity
• PNST 279-2018 Russian system of quality. Comparative testing of wheat bakery flour of high grade
• GOST R 53020-2008 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
• GOST 26972-1986 Corn, flour, groats and oatmeal for children's food. Methods of microbiological analysis
• GOST 12583-1967 Rye bread prepared by stepped heat sterilization for prolonged storage. Specifications

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

• T/JSFPSA 001-2022 Whole wheat bread
• T/GGI 013-2017 Wheat Flour for Rock Foot
• T/NSFST 006-2023
• T/SJZFIA 0003-2020 Wheat Flour for Gaocheng Palace Noodles
• T/SDAS 72-2019 Wheat Flour for Shandong Noodles
• T/LFSA 005-2021 Wheat Flour for Flavored Pasta
• 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/SDAS 391-2022 Special stone-milled wheat flour processing technical regulations

CL-INN, whole wheat flour bread

• INDITECNOR 23-21ch-1956

CZ-CSN, whole wheat flour bread

• CSN ON 56 0632-1963
• CSN ON 56 0635-1963
• CSN 56 1013-1962 Wheat bread
• CSN 56 0630-1973 Soft wheat flour
• CSN 56 1020-1962 Rye bread
• CSN ISO 5531:1993 Wheat flour. Determination of wet gluten
• CSN 56 1021-1975 First-class flour bread
• CSN 56 1030-1979 Wheaten rolls and white bread. Common regulations
• CSN ON 56 0627-1963
• CSN ON 56 0634-1963
• CSN ON 56 0652-1963
• CSN ON 56 0653-1963
• CSN ON 56 0651-1963
• CSN ON 56 0650-1963
• CSN ON 56 0629-1967
• CSN ON 56 0624-1967
• CSN ON 56 0631-1963
• CSN ON 17 7260-1966 Beam Scales Automatic Flour Packing System, Sizes

IN-BIS, whole wheat flour bread

• IS 7464-1974
• IS 1960-1979
• IS 4782-1968
• IS 8162-1976

ES-AENOR, whole wheat flour bread

• UNE 34 400
• UNE 34 400 h4

RO-ASRO, whole wheat flour bread

• SR 877-1996 Wheat flaour
• SR 878-1996 Wheat bread
• SR 1225-1996 Wheat semolina
• STAS 90-1988 WHEAT FLOUR Analysis methods
• STAS 813-1968
• STAS 13005-1991 Cereal, panification products, biscuits and flour pastes. Zinc detemination
• STAS 13137-1993 Cereal, bakery, flour and biscuit products. Determination of organophosphoric pesticide residues

Lithuanian Standards Office , whole wheat flour bread

• LST 1481-2004 Rye flour
• 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)
• 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 21415-4:2007 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 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 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
• LST EN 14958-2006+A1-2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements

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

• KS H 2012-2018 Wheat flours
• 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 11052:2009 Durum wheat flour and semolina-Determination of yellow pigment content
• KS H ISO 11050-2009(2019) Wheat flour and durum wheat semolina－Determination of impurities of animal origin
• KS H ISO 11050:2009 Wheat flour and durum wheat semolina－Determination of impurities of animal origin
• KS H ISO 21415-2:2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical 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 21415-4:2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
• 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
• KS H ISO 11052-2009(2019) Durum wheat flour and semolina－Determination of yellow pigment content
• 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 7304:2009 Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis
• KS H ISO 7304-2009(2019) Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis

BELST, whole wheat flour bread

• STB 1009-96 Wheaten bread. General specifications
• STB 639-95 Bread, from rye, mixtures of rye and wheat flour. General specifications

International Organization for Standardization (ISO), whole wheat flour bread

• ISO 6820:1985 Wheat flour and rye flour; General guidance on the drafting of bread-making tests
• ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.).Determination of rheological behaviour as a function of mixing and temperature increase
• ISO 5531:1978 Wheat flour; Determination of wet gluten
• ISO 6645:1981 Wheat flour; Determination of dry gluten
• ISO 11052:1994 Durum wheat flour and semolina - Determination of yellow pigment content
• 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 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
• 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 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition
• ISO 5530-4:2002 Wheat flour (Triticum aestivum L.) - Physical characteristics of doughs - Part 4: Determination of rheological properties using an alveograph
• ISO 5530-2:1988 Wheat flour; physical characteristics of doughs part 2: determination of rheological properties using an extensograph
• ISO 7304-1:2016 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
• ISO 5530-4:1991 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph
• ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• ISO 27971:2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• ISO 5530-4:1991/Cor 1:1992 Wheat flour; physical characteristics of doughs; part 4: determination of rheological properties using an alveograph; technical corrigendum 1

GOSTR, whole wheat flour bread

• GOST 31807-2018 Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications
• GOST 26791-2018 Milled cereal products. Packing, marking, transportation and storage
• GOST 31805-2018 Bakery products from wheat baking flour. General specifications
• GOST 34702-2020 Wheat bakery. Specifications
• GOST R 58233-2018 Wheat bread. ？pecifications
• GOST R 57936-2017 Bakery product made from wheat flour butter. Leningrad small loaf. ？pecifications
• GOST 12183-2018 Rye-wheat and wheat-rye whole bakery flour. 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
• GOST ISO 7304-1994 Durum wheat semolinas and alimentary paste. Estimation of cooking quality of spaghetti by sensory analysis

SA-SASO, whole wheat flour bread

• 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

Association Francaise de Normalisation, whole wheat flour bread

• NF V03-716:2002 Common wheat flows (Tricticum 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 V03-764:2013 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
• NF V03-764*NF EN ISO 17718:2015 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
• NF V03-716:2008 Flours of common wheat (Triticum aestivum L.) - French bread making test.
• 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 ISO 7970:2021 Blé tendre (Triticum aestivum L.) - Spécifications
• 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 V03-730-1*NF EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1 : determination of wet gluten by manual method
• 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 ISO 11050:2020 Farines de blé tendre et semoules de blé dur - Détermination des impuretés d'origine animale
• 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 V03-730-2:2008 Wheat and wheat flour - Gluten content - Part 2 : determination of wet gluten by mechanical means.
• 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 V03-716:2015 Flours of common wheat (Triticum aestivum L.) - French bread (pain courant fran？ais) baking test
• 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 V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
• 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
• NF U65-051/IN1:2010 Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements.
• NF V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.
• NF V03-765:2009 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
• NF V03-765:2020 Cereal and cereal product - Common wheat (T. aestivum) flour - Measure of flour water absorption and rheological behaviour of dough during mixing using the Mixolab.
• NF V03-724*NF EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content.
• NF V03-724:1994 {durum} wheat flour and semolina. Determination of yellow pigment content.
• NF EN ISO 17718:2015 Farine et mouture complète de blé tendre (Triticum aestivum L.) - Détermination du comportement rhéologique des pâtes en fonction du pétrissage et de l'augmentation de la température
• NF V03-710:1992 Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.
• NF ISO 7304-1:2016 Semoule de blé dur et pâtes alimentaires - Appréciation de la qualité culinaire des pâtes par analyse sensorielle - Partie 1 : méthode de référence
• NF EN 14958/IN1:2009 Machines pour les produits alimentaires - Machines pour la mouture et la transformation de farines et de semoule - Prescriptions relatives à la sécurité et à l'hygiène
• NF EN 14958+A1:2009 Machines pour les produits alimentaires - Machines pour la mouture et la transformation de farines et de semoules - Prescriptions relatives à la sécurité et à l'hygiène
• NF V03-703:1997 Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.
• NF U65-080*NF EN 14958+A1:2009 Food processing equipment - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements

PL-PKN, whole wheat flour bread

• PN A74101-1992 Rye bread
• PN A74103-1993 Wheat-rye bread
• PN A74032-1986 Cereal producte Rye flour
• PN A74022-1991 Cereal products. Wheat flour
• PN BN 9131-15-1966
• PN A74020-1993 Cereal products. Macaroni common wheat flour
• PN A74036-1988 Cereal products Wheat grits
• PN A74021-1992 Cereal products. Wheat flour for alimentary pasta
• PN A74042-03-1993 Cereals and cereal products Determination of wet gluten by mechanical means Wheat flour

TH-TISI, whole wheat flour bread

• TIS 373-1981 Standard for wheat flour: cake flour

ES-UNE, whole wheat flour bread

• 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)

Indonesia Standards, whole wheat flour bread

• SNI 3751-2009 Wheat flour as foodstuffs

British Standards Institution (BSI), whole wheat flour bread

• BS ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
• BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
• BS EN ISO 21415-2:2008 Wheat and wheat flour. Gluten content. Determination of wet gluten by mechanical means
• 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 EN ISO 21415-2:2015 Wheat and wheat flour. Gluten content. Determination of wet gluten and gluten index by mechanical means
• 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
• 19/30374647 DC BS EN ISO 16624. Wheat flour and durum wheat semolina. Determination of the colour by reflectance diffused colorimetry
• BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference 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 4317-29:1993 Methods of test for cereals and pulses - Determination of impurities of animal origin in wheat flour and durum wheat semolina
• BS EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• BS EN ISO 27971:2015 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• 22/30434939 DC BS EN ISO 17715. Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
• BS ISO 7304-2:2009 Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method
• BS ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Routine method
• BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
• BS DD CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L. ) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
• BS DD CEN/TS 15731:2009 Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology

Danish Standards Foundation, whole wheat flour bread

• 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/EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
• 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 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
• DS/EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
• DS/EN 14958+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements

SG-SPRING SG, whole wheat flour bread

• SS 46-1971 SPECIFICATION FOR WHEAT FLOUR (WHITE)

AENOR, whole wheat flour bread

• 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 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 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 11052:2007 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
• UNE-EN 14958:2006+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements

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

• GB/T 14612-1993 Bread baking quality of wheat flour. Sponge dough method
• GB/T 14611-1993 Bread baking quality of wheat flour. Straight dough method
• 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 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 14611-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Straight dough method
• GB/T 14612-2008 Inspection of grain and oils.Bread-baking test of wheat flour.Sponge-dough 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 10361-2008 Wheat,rye and respective flours,durum wheat and durum wheat semolina.Determination of the falling number according to Hagberg-Perten
• GB/T 10361-2008 Determination of falling number of wheat, rye and its flour, durum wheat and its semolina Hagberg-Perten method
• GB/T 14614.4-2005 Determination of rheological properties of dough using alveograph
• GB/T 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
• GB 16329-1996 Tolerance limits for deoxynivalenol in wheat, wheat flour, corn and corn flour
• GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph
• GB/T 14615-2006 Wheat flour.Physical characteristics of doughs.Determination of rheological properties using an extensograph

VN-TCVN, whole wheat flour bread

• 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

HU-MSZT, whole wheat flour bread

• MSZ 6222-1971
• MNOSZ 6335-1955
• MSZ 11917/3-1983
• MSZ 5672-1954
• MSZ 6367/8-1985
• MSZ 6367/9-1980

KR-KS, whole wheat flour bread

• 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 21415-2-2020 Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical 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 21415-4-2020 Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying 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
• KS H ISO 7495-2004 Wheat flour－Determination of wet glutencontent by mechenical means

IX-FAO, whole wheat flour bread

• CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour
• CODEX STAN 163-1987,Rev.1-2001(Ch) Codex Alimentarius Standard for Wheat Protein Products Including Wheat Gluten
• CODEX STAN 163-1987(En) Codex Alimentarius Standard for Wheat Protein Products Including Wheat Gluten

YU-JUS, whole wheat flour bread

• JUS E.B8.046-1987 Durum wheat for milllng industry. Determination of vvheat glu ten
• JUS E.B8.032-1978 Specification ofwheatfor milling indmtry. Determination oftest weight

Jilin Provincial Standard of the People's Republic of China, whole wheat flour bread

• DB22/T 73-2011 Determination of Buckwheat Flour Content in Buckwheat Noodles

PT-IPQ, whole wheat flour bread

• NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content
• NP 2100-1986
• NP 4166-2000 Wheat flour and wheat semolina Determination of ash insoluble in hydrochloric acid

European Committee for Standardization (CEN), whole wheat flour bread

• EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
• 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 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 21415-4:2007 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 21415-3:2007 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
• EN 14958:2006+A1:2009 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements
• EN ISO 17718:2014 Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
• EN 14958:2006 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements (Incorporates Amendment A1: 2009)
• EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content Part 2: Determination of wet gluten and gluten index by mechanical means
• EN ISO 27971:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• EN ISO 27971:2015 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
• PD CEN/TS 15731:2008 Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology

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

• DB37/T 1794-2011 General technical requirements for wheat starch noodles

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, whole wheat flour bread

• GB/T 35869-2018 Inspection of grain and oils—Bread-baking quality evaluation of wheat flour—Rapid-baking test
• GB/T 35875-2018 Inspection of grain and oils—Noodles-processing quality evaluation of wheat flour

German Institute for Standardization, whole wheat flour bread

• 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 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 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 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 21415-4:2007-07 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 17715:2015-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013); German version EN ISO 17715:2014 / Note: To be replaced by DIN EN ISO 17715 (2022-03).
• 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 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
• 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 17715:2022-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/DIS 17715:2022); German and English version prEN ISO 17715:2022 / Note: Date of issue 2022-02-18*Intended as replacement for DIN EN ISO 17715 (2015-03).
• DIN 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); German version EN ISO 21415-2:2015
• DIN EN 14958:2007 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements; German version EN 14958:2006
• DIN EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994); German version EN ISO 11052:2006
• DIN EN 14958:2010-10 Food processing machinery - Machinery for grinding and processing flour and semolina - Safety and hygiene requirements; German version EN 14958:2006+A1:2009
• DIN 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); German version EN ISO 17718:2014

CEN - European Committee for Standardization, whole wheat flour bread

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

Defense Logistics Agency, whole wheat flour bread

• DLA A-A-20062 E-2009 PASTA PRODUCTS, ENRICHED AND WHOLE WHEAT
• DLA A-A-20062 D-2005 PASTA PRODUCTS, ENRICHED AND WHOLE WHEAT

其他未分类, whole wheat flour bread

• BJS 202002

国家市场监督管理总局、中国国家标准化管理委员会, whole wheat flour bread

• 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

Japanese Industrial Standards Committee (JISC), whole wheat flour bread

• JIS Z 8051:2004 Safety aspects -- Guidelines for their inclusion in standards
• JIS Z 8051:2015 Safety aspects -- Guidelines for their inclusion in standards

National Metrological Verification Regulations of the People's Republic of China, whole wheat flour bread

• JJG(粮食) 2-1990 Verification rules for automatic scales for quantitative packaging of flour

American National Standards Institute （ANSI), whole wheat flour bread

• ANSI Z50.1-2006 Bakery Equipment - Safety Requirements
• ANSI/ASB Z50.1-2006 Bakery Equipment - Safety Requirements

U.S. Military Regulations and Norms, whole wheat flour bread

• ARMY MIL-S-43835 E-1990 STRAPS, PACK FRAME AND FIELD PACK, GROUND TROOPS

Qinghai Provincial Food Standard of the People's Republic of China, whole wheat flour bread

• DBS63/ 0005-2022 Food safety local standard highland barley flour

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