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Wheat Quality Flour Quality

Wheat Quality Flour Quality, Total:200 items.

In the international standard classification, Wheat Quality Flour Quality involves: Cereals, pulses and derived products, Quality, Farming and forestry, Food products in general, Agricultural machines, implements and equipment, Sensory analysis, Processes in the food industry, Vocabularies, FOOD TECHNOLOGY, Sugar. Sugar products. Starch, Terminology (principles and coordination), Products of the textile industry.

CZ-CSN, Wheat Quality Flour Quality

PT-IPQ, Wheat Quality Flour Quality

NP 4401-2001 Durum wheat flour and semolina Determination of yellow pigment content
NP 4166-2000 Wheat flour and wheat semolina Determination of ash insoluble in hydrochloric acid
NP 4398-2000 Wheat flour Physical characteristics of doughs Determination of rheological properties using an extensograph

RU-GOST R, Wheat Quality Flour Quality

GOST 27839-1988 Wheat flour. Methods for determination of gluten quantity and quality
GOST 27839-2013 Wheat flour. Methods of determination quantity and quality of gluten
GOST 16439-1970 Second grade flour from hard wheat (Durum). Specifications
PNST 279-2018 Russian system of quality. Comparative testing of wheat bakery flour of high grade
GOST 28796-1990 Wheat flour. Determination of wet gluten
GOST 28797-1990 Wheat flour. Determination of dry gluten
GOST 13586.1-1968 Grain. Methods of determination quantity and quality of gluten in wheat
GOST 31699-2012 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST R 54478-2011 Grain. Methods of determination quantity and quality of gluten in wheat
GOST R 57935-2017 Bakery product made from wheat flour butter. "High-caloric bun". Specifications
GOST R 53020-2008 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method

IX-FAO, Wheat Quality Flour Quality

CODEX STAN 178-1995 Codex standard for durum wheat semolina and durum wheat flour

Danish Standards Foundation, Wheat Quality Flour Quality

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 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
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 21415-2:2008 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/ISO 5530-1:2013 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph

Korean Agency for Technology and Standards (KATS), Wheat Quality Flour Quality

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

International Organization for Standardization (ISO), Wheat Quality Flour Quality

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 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 7495:1990 Wheat flour; determination of wet gluten content by mechanical means
ISO 7304:1985 Durum Wheat Semolinas and Alimentary Pasta - Estimation of Cooking Quality of Spaghetti by Sensory Analysis First Edition
ISO 5530-3:1988 Wheat flour; physical characteristics of doughs; part 3: determination of water absorption and rheological properties using a valorigraph
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 5530-1:1988 Wheat flour; physical characteristics of doughs; part 1: determination of water absorption and rheological properties using a farinograph
ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method
ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

European Committee for Standardization (CEN), Wheat Quality Flour Quality

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 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 ISO 5530-1:2014 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
EN ISO 21415-2:2015 Wheat and wheat flour - Gluten content Part 2: Determination of wet gluten and gluten index by mechanical means
FprEN ISO 5530-1:2021 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)
FprEN ISO 5530-1 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2021)

British Standards Institution (BSI), Wheat Quality Flour Quality

BS EN ISO 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content
17/30341118 DC BS ISO 11050. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS ISO 11050:2020 Tracked Changes. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
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 ISO 7304-1:2016 Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method
BS EN ISO 21415-2:2008 Wheat and wheat flour. Gluten content. Determination of wet gluten by mechanical means
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 21415-2:2015 Wheat and wheat flour. Gluten content. Determination of wet gluten and gluten index by mechanical means
22/30434939 DC BS EN ISO 17715. Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
BS 4317-25:1990 Methods of test for cereals and pulses - Determination of wet gluten content in wheat flour by mechanical means

Association Francaise de Normalisation, Wheat Quality Flour Quality

NF ISO 11050:2020 Farines de blé tendre et semoules de blé dur - Détermination des impuretés d'origine animale
NF EN ISO 11052:2006 Farines et semoules de blé dur - Détermination de la teneur en pigments jaunes
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 3093:2010 Blés tendres, seigles et leurs farines, blés durs et leurs semoules - Détermination de l'indice de chute selon Hagberg-Perten
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 ISO 21415-1:2007 Blé et farines de blé - Teneur en gluten - Partie 1 : détermination du gluten humide par une méthode manuelle
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 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 V03-703:1997 Cereals and cereal products. Wheat, rye and their respective flours. Durum wheat and their semolina. Determination of falling number following Hagberg-Perten.
NF V03-714:1989 {durum} wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis.
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 EN ISO 17715:2015 Farine de blé tendre (Triticum aestivum L.) - Méthode ampérométrique pour le mesurage de l'endommagement de l'amidon
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
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 V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
NF EN ISO 5530-1:2015 Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1 : détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
XP V03-739*XP CEN/TS 15465:2008 Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
NF ISO 10376:2011 Pâtes - Détermination de la fraction massique des fines
NF V03-714-1*NF ISO 7304-1:2016 Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1 : reference method
NF V03-714-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2 : Routine method.
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 EN 12127:1998 Textiles - Étoffes - Détermination de la masse surfacique sur de petits échantillons.
NF V03-717-1*NF EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1 : determination of water absorption and rheological properties using a farinograph
NF V03-717-1:1998 Wheat flour. Physical characteristics of doughs. Part 1 : determination of water absorption and rheological properties using a farinograph.
NF V03-717-2:1998 Wheat flour. Physical characteristics of doughs. Part 2 : determination of rheological properties using an extensograph.

Professional Standard - Grain, Wheat Quality Flour Quality

LS/T 6102-1995 Determination method of wet gluten quality of wheat flour gluten index method

Professional Standard - Agriculture, Wheat Quality Flour Quality

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
NY/T 996-2006 Operating quality for intensive saving wheat seed drill
NY/T 1411-2007 Operating Quality for Wheat No-tillage Seeder
NY/T 2087-2011 Repairing quality for no-tillage fertilizer and seed drill of wheat
NY/T 995-2006 The work quality of corn(wheat) combine harvester

Lithuanian Standards Office , Wheat Quality Flour Quality

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 11052:2006 Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
LST 1522-2004 Wheat. Determination of wet gluten quantity and quality
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)

AENOR, Wheat Quality Flour Quality

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 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-CEN/TS 15465:2009 EX Cereals and cereal products - Durum wheat (T. durum Desf.) - General guidelines for instrumental methods measurement of semolina colour
UNE-EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Wheat Quality Flour Quality

GB/T 14614-1993 Method for determination of water absorption of wheatflour and rheological properties of doughs using afarinograph
GB/T 14614-2006 Wheat flour.Physical characteristics of doughs.Determination of water absorption and rheological properties using a farinograph
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 24871-2010 Inspection of grain and oils-Crude protein determination in wheat flour-Near-infrared 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 14611-1993 Bread baking quality of wheat flour. Straight dough method
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 16329-1996 Tolerance limits for deoxynivalenol in wheat, wheat flour, corn and corn flour
GB/T 24899-2010 Inspection of grain and oils-Determination of crude protein in wheat-Near-infrared method

German Institute for Standardization, Wheat Quality Flour Quality

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 ISO 16624:2020 Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)
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 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 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 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 17715:2022-03 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 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).
DIN EN 12127:1997 Textiles - Fabrics - Determination of mass per unit area using small samples; German version EN 12127:1997
DIN EN ISO 5530-1:2020 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

YU-JUS, Wheat Quality Flour Quality

JUS E.B1.201-1987 Durum wheat for milling industrl. General quality reguirements
JUS E.B8.033-1978 Specification ofwheat for milling industry. Sampling for analysis ofquality
JUS E.B1.200-1978 Quality specification of cerealgrain (wheat) for milling industry. General requirements
JUS E.B8.032-1978 Specification ofwheatfor milling indmtry. Determination oftest weight

CU-NC, Wheat Quality Flour Quality

NC 86-15-1985 Wheat Derivativos. Alimentary Pastes. Quality Specifications
NC 86-16-1986 Wheat and Other Cereals Wet Rice-Shell Quality Specifications
NC 95-26-1986 Perfumery and Cosmetics. Base for Facial Powders. General Quality Specification
NC 94-25-1986 Perfumery and Cosmetics Facial Powders. General Quality Specifications

Jiangsu Provincial Standard of the People's Republic of China, Wheat Quality Flour Quality

DB32/T 1022-2007 Early operation quality of wheat straw crushing and returning machine
DB32/T 1022-2017 Technical specification for dry land operation quality evaluation of wheat straw crushing and returning machine

Group Standards of the People's Republic of China, Wheat Quality Flour Quality

T/TFHT C001-2019 Quality Standards for Wheat Products
T/LTXH 007-2023 Quality standard of wheat products
T/CGTA 02-2023 Technical specification for wheat processing quality and safety
T/GTHXM 002-2023 Specification for the construction of quality and safety traceability system for triticale wheat
T/YNBX 064-2022 Technical Regulations for Quality Inspection of Wheat Retail Propagation Seed Purchasing

Inner Mongolia Provincial Standard of the People's Republic of China, Wheat Quality Flour Quality

DB15/T 2710-2022 Kulun buckwheat flour quality requirements
DB1508/T 138-2022 Whole-process Quality Control Regulations for Spring Wheat in Hetao Irrigation Area
DB15/T 1756-2019 "Hetao Wheat" Variety Selection and Seed Quality Requirements

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 Quality Flour Quality

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

ES-AENOR, Wheat Quality Flour Quality

UNE 34 400 h4

KR-KS, Wheat Quality Flour Quality

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 7495-2004 Wheat flour－Determination of wet glutencontent by mechenical means
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 21415-4-2020 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

国家市场监督管理总局、中国国家标准化管理委员会, Wheat Quality Flour Quality

GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
GB/T 20882.6-2021 Quality requirements for starch sugar—Part 6:Maltodextrin

VN-TCVN, Wheat Quality Flour Quality

TCVN 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method
TCVN 7848-1-2015 Wheat flour - Physical characteristics of doughs .Part 1:Determination of water absorption and rheological properties using a farinograph

Professional Standard - Machinery, Wheat Quality Flour Quality

JB/T 51219-2000 Product quality classification of small flour processing complete sets of equipment

GOSTR, Wheat Quality Flour Quality

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

ES-UNE, Wheat Quality Flour Quality

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)

Shandong Provincial Standard of the People's Republic of China, Wheat Quality Flour Quality

DB37/T 3110-2018 Technical Regulations for Production of High Quality Wheat Seeds

Henan Provincial Standard of the People's Republic of China, Wheat Quality Flour Quality

DB4117/T 242-2019 Quality standard for whole mechanized operation of wheat
DB41/T 997.1-2014 Four-level seed quality standard for agricultural crops Part 1: Wheat

HU-MSZT, Wheat Quality Flour Quality

RO-ASRO, Wheat Quality Flour Quality

STAS 756-1975 FLOUR PASTE WARE General technical requirements for quality
STAS 756/1-1985 FLOUR PASTE WARE Generai technical quality requirements
STAS 756/1/A1-1997 Flour paste ware - General technical quality requirements
STAS 756/1/A2-1999 Flour paste ware - General technical quality requirements

Tianjin Provincial Standard of the People's Republic of China, Wheat Quality Flour Quality

DB12/T 347-2007 Near-infrared rapid detection method of crude protein content in wheat and corn

Gansu Provincial Standard of the People's Republic of China, Wheat Quality Flour Quality

DB62/T 497-1996 Operating procedures and quality acceptance criteria for wheat film-covered hole seeders

Hebei Provincial Standard of the People's Republic of China, Wheat Quality Flour Quality

DB13/T 486-2002 Cultivation technical regulations for hard strong gluten winter wheat 8901 hectares yield 6750kg~7500kg