This standard specifies the equipment requirements, experimental formula, process parameters, operating procedures and evaluation methods for the baking test of bread using the medium fermentation method. This standard is applicable to the evaluation of the baking quality of special flour for bread, and is also applicable to the evaluation of the effects of wheat flour and other dough ingredients on the volume and internal structure of bread. GB/T 14612-1993 Wheat flour bread baking quality test method Medium fermentation method GB/T14612-1993 standard download decompression password: www.bzxz.net
This standard specifies the equipment requirements, experimental formula, process parameters, operating procedures and evaluation methods for the baking test of bread using the medium fermentation method. This standard is applicable to the evaluation of the baking quality of special flour for bread, and is also applicable to the evaluation of the effects of wheat flour and other dough ingredients on the volume and internal structure of bread.

GB/T14612-93
National Standard of the People's Republic of China
Test Method for Baking Quality of Wheat Flour Bread
Spongedough Method
Bread Baking Quality of Wheat Flour-Spongedough Method
Subject Content and Scope of Application
GB/T14612-93
This standard specifies the equipment requirements, experimental formula, process parameters, operating procedures and evaluation methods for bread baking test using the Spongedough Method.
This standard is applicable to the evaluation of the baking quality of special flour for bread, and is also applicable to the evaluation of the effects of wheat flour and other dough ingredients on the volume and internal structure of bread. 2 Method Summary
This experiment is based on 300g of flour and can be used to make 3 loaves of bread containing 100g of flour. First, mix part of the test flour with water and whole yeast nutrients to make a medium dough. The medium dough is fermented for 4 hours, and then mixed with the remaining flour, water and other dough ingredients to make the main dough. After the main dough continues to ferment for 30 minutes, it is divided, rolled into balls, proofed in the middle and shaped. After 65 minutes of final proofing, it is put into the oven for baking. After the bread is out of the oven, the volume is measured, the weight is weighed, and the external and internal characteristic indicators of the bread are sensory identified to make a bread baking quality score. 3 Formulation and Materials
3.1 Formulation
Taking 300g of test flour as an example, the formula of the medium dough is shown in Table (1) and the formula of the main dough is shown in Table (2). Items
Flour (14% wet basis)
Instant dry yeast
Yeast nutrients
Flour (14% wet basis)
Shortening
Table 1 Middling dough formula
Flour base, %
Table 2 Main dough formula
Flour base, %wwW.bzxz.Net
ContinuedTable 2
Flour base, %
Quantity, g||tt ||Quantity, g
Quantity, g
Note: The total amount of water added to the middle dough and the main dough should be adjusted according to the softness and hardness of the test dough. It can also be appropriately increased or decreased by referring to the water absorption rate of the farinograph approved by the State Bureau of Technical Supervision on September 5, 1993 and implemented on July 1, 1994. The main dough should be as soft as possible without sticking to the hands and affecting the operation. The total amount of water added should be evenly distributed to the middle dough and the main dough according to the flour base: for example, if the total amount of water added is 66.5%, then:
The amount of water added to the middle dough is 66.5%×180=119.7mL; the amount of water added to the main dough is 66.5%×120=79.8mL. 3.2 Flour
Wheat flour for bread should be calibrated to 14% wet basis when weighing. (Under normal circumstances, malt flour does not need to be added). 3.3 Instant dry yeast
Commercially available products, used within the validity period, fermentation power is required to be greater than 800mL (determined by the dry yeast test method in QB596 "Yeast and its test method"). It is recommended to be packaged in sealed small bottles and refrigerated immediately after opening, and used up within 3 months (it is recommended to use French Jinyan brand instant dry yeast). 3.4 Salt
Sodium chloride (NaCI), chemically pure, GB1266. 3.5 Sugar
Commercially available high-quality white sugar, GB137.
3.6 Shortening
Commercially available first-grade edible lard, GB8937; or edible hydrogenated vegetable oil. 3.7 Water
Distilled water or deionized water.
3.8 Yeast nutrients
The formula is as follows: ammonium chloride (NH4CI) 9.4%, potassium bromate (KB.O) 0.3%, calcium sulfate (CaSO4) 30.0%, sodium chloride (NaCI) 35.0%, starch 25.3%. (All reagents used are chemically pure). 4 Instruments and equipment
4.1 Electric dough mixer
The dough mixing amount is 200~300g flour each time. A small vertical dough mixer with a hook-type dough mixer head with three high speeds of low, medium and high can be used, or a needle-type vertical dough mixer. 4.2 Fermentation box
The temperature is maintained at 30±1℃ and the relative humidity is maintained at 85%. 4.3 Proofing box
The temperature is maintained at 35.5±1℃ and the relative humidity is maintained at 85%~90%. 4.4 Dough press
Roller diameter 9.5cm, roller width 15cm, speed 70r/min, rolling distance adjustable within 0.4~0.8cm: other types of dough presses with similar functions can also be used. 4.5 Bread tin
Tinplate or aluminum alloy material, upper inner diameter 13.0cm×7.3cm, bottom inner diameter 11.5cm×5.7cm, tin depth 5.8cm.
4.6 Oven
Electric or gas-heated rotary oven with horizontal baking surface, or other types of ovens with relatively uniform temperature distribution. The temperature control accuracy is required to be within the range of ±8℃ at normal temperature (210~230℃). 4.7 Fermentation body
A covered container with a capacity of 1.5~2L.
4.8 Thermometer
Approved by the State Administration of Technical Supervision on September 5, 1993..comImplementation on July 1, 1994
GB/T14612-93
The measuring range is 0~50℃, the unit is 0.1℃; the measuring range is 0~100℃, the unit is 1.0℃. 4.9 Bread volume meter
Rapeseed replacement type, measuring range 400~1050mL, the unit is 5mL. 4.10 Balance
The sensitivity is 0.1g and 0.001g respectively.
4.11 Others
Stopwatch, scissors, scraper, pipette, measuring cylinder, beaker, conical flask, constant temperature water bath, etc. 5 Operation steps
5.1 Weighing samples
According to the proportions in Table 1 and Table 2, weigh the ingredients for the medium dough and the main dough respectively. 5.2 Activating yeast
Pour the weighed instant dry yeast into a 100mL conical flask, add 30mL of water preheated to 40℃, shake well and put it in a 40℃ water bath to keep warm for 20min. 5.3 Mixing the medium dough
Mix the yeast nutrients and flour evenly and pour them into the dough mixing cylinder, add the activated yeast solution, add the rest of the water with a measuring cylinder, start the dough mixer and mix the dough at low or medium speed until it is uniform. The temperature of the mixed dough is 26.5±0.5℃; the dough temperature is mainly adjusted and controlled by adjusting the water temperature and room temperature. 5.4 Fermentation of the middle dough
Take the mixed middle dough out of the dough mixing cylinder, knead it into a round shape with the smooth surface facing up, place it in a fermentation bowl slightly coated with oil, and put it into the fermentation box for fermentation for 4 hours. The temperature of the fermentation box is 30±1℃, the relative humidity is 85%, and the fermentation time is counted from the beginning of dough mixing. 5.5 Mixing the main dough
Pour the pre-weighed salt and sugar into the dough mixing cylinder, add a certain amount of water and stir to dissolve the salt and sugar, then take out the middle dough that has been fermented for 4 hours from the fermentation box and put it into the dough mixing cylinder, then add the flour, shortening and remaining water of the main dough, start the dough mixer, first mix the dough at a low speed for about 20 seconds, and then mix the dough at a high speed until the gluten is fully expanded. At this time, the dough surface is smooth and soft to the touch, and it can generally be pulled into a uniform film. The temperature of the mixed main dough should be 27.5±0.5℃. 5.6 Main dough continued fermentation
Take the kneaded main dough out of the dough mixing cylinder, knead it into a ball with your hands, place it with the smooth side facing up in a fermentation bowl slightly coated with oil, and send it into the fermentation box for continued fermentation for 30 minutes. The conditions of the fermentation box are the same as those in 5.4. 5.7 Division and rounding
After the main dough is continued to ferment, take it out of the fermentation bowl, divide it into 3 equal parts with scissors, and calibrate it with a balance, then knead the dough into a round shape with your hands. 5.8 Intermediate proofing
After the dough is rounded, cover it with a layer of wet gauze and let it rest at room temperature (above 20°C) for 12~15 minutes to relax the dough.
5.9 Shaping
After the intermediate proofing, stretch the dough appropriately and use a dough sheeter to press the dough twice into a long sheet, with the first rolling distance of 0.7cm and the second time of 0.5cm; roll up the dough sheet from the small end by hand, and try to compact it to expel the gas when rolling, then gently roll the dough several times to make it consistent with the size of the bread tin; place the seam of the dough downward in a bread tin slightly coated with oil. 5.10 Final proofing
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
GB/T14612-93
After the dough is shaped and packed into a tin, it is sent to the proofing box for final proofing. The temperature of the proofing box is 35.5±1℃, the relative humidity is 85%~90%, and the final proofing time is 65min. 5.11 Baking
After the dough has risen for 65 minutes, it is immediately put into the oven for baking. The baking temperature is generally 210~230℃ and the baking time is generally 15~25 minutes. Before the dough is put into the oven, put a small basin of clean water in the oven to adjust the humidity in the oven. 6 Results and evaluation
6.1 Bread volume, weight and specific volume
After the bread is out of the oven, the volume of the bread is measured within 10 minutes, and the weight is weighed, expressed in milliliters and grams respectively. The volume and weight values ​​of the bread are the average values ​​of the two test samples. The specific volume of the bread is the ratio of the volume of the bread to the weight of the bread, calculated according to formula (1):
W——bread specific volume, mL/g; the average volume of the bread of the two test samples, mL; W
the average weight of the bread of the two test samples, g. 6.2 Evaluation of bread external and internal characteristics
After the bread is cooled at room temperature for 1 hour, it is placed in a plastic bag and the mouth is tied tightly. After 18 hours, the sensory evaluation of the bread external and internal characteristics is carried out, mainly including the following contents: crust color, crust geology and bread shape, bread crumb smoothness, bread crumb elasticity, bread crumb structure and taste. 6.3 Scoring of bread baking quality
It is recommended to use the "Bread Baking Quality Scoring Standard" of the Chinese Academy of Agricultural Sciences, see Appendix A. Allowable difference
The average deviation of the mean value of bread volume values ​​is used as the evaluation index of the allowable difference of bread baking test. For bread containing 100g of flour, the average deviation (8) of the bread volume values ​​of the two test samples should be less than or equal to 15mL, calculated according to formula (2):
Where: 8 bread
n—number of bread samples in the two tests.
V.--Measured value of bread volume, mL;
Average deviation of volume value, mL;
--Average volume value of bread of double test samples, mL; (2)
For example: The volume values ​​of bread in the first test are 800mL, 825mL, 845mL, and the volume values ​​of bread in the second test are 815mL, 830mL, 850mL. Then: The average volume value of bread of double test is calculated according to formula (3): 800+825+845+815+830+850=828(mL)A(3)6
Average deviation of bread volume of double test is calculated according to formula (3): Calculation using formula (4): Approved by the State Bureau of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
GB/T14612-93
[|800-828|+|825-828|+|845-828|+|815-8286
+830-828+|850-828l=14(mL)AAAAAA(4) Appendix A
Chinese Academy of Agricultural Sciences "Bread Baking Quality Scoring Standard" A1
Bread volume (35) points
Applicable to a tin of bread containing 100g of flour.
351~380
381~410
411~440
441~470
471~500
501~530
531~560
561~590
591~620
Skin color (5 points)
Total score: 35 points
a. Brownish yellow, golden yellow, reddish brown, light brown; if there are spots, dullness, or unevenness, deduct 0.5 points. b. Brownish yellow, brown, tan;
If there are spots, dullness, or unevenness, deduct 0.5 points. c. Brownish gray, brownish gray.
d. Grayish white or burnt black.
e. Grayish white or burnt black and collapsed.
Epidermis texture and bread shape (5)
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
a. Large crown, obvious neck, no cracks, smooth and without spots
Not smooth, thick and hard, with cracks, deduct 0.5 points. b. Medium crown, short neck, smooth and clean epidermis without spots. Points
c. Small crown, very short neck, smooth and spotless epidermis; points
Skin is not smooth, 0.5 points will be deducted for not smooth
d. Crown is not visible, no neck.
Approved by the State Administration of Technical Supervision on September 5, 1993
Total score: 35 points
Implemented on July 1, 1994
GB/T14612-93
e. No crown, no neck, collapsed
Color of the heart (5 points)
a. White, milky white with silky luster;
No silky luster will be deducted 0.5 points.
b. Yellowish white, slightly white.
c. Grayish white, grayish yellow.
d. Grayish, grayish yellow and dark.
e. Black, dark gray.
A5 Smoothness (10 points)
a. Smooth, delicate, and soft.
b. Smooth, not too delicate, slightly rough.
c. Not too smooth, not delicate, and relatively rough. d. Not smooth, not delicate, and rough.
e. Very rough, very rough, and very rough. Texture (25 points)
a. The pores of the bread are fine, uniform, and elongated, with thin pore walls, no obvious holes or solid parts, and sponge-like.
b. The pores of the bread are fine, uniform, and elongated, with slightly thick pore walls, and a small number of holes or solid parts. 24 points
c. The pores are large or small or occasionally elongated, relatively uniform, with thick pore walls, and a small number of holes or solid parts.
d. The pores are too small or too large and round, uniform or basically uniform, with thick pore walls, slightly more large holes, and not many solid parts.
e. The pores are large, uneven and round, with thick pore walls, more large holes and solid parts.
f. The pores are large, uneven and round, with thick pore walls, more large holes, and the solid parts are connected into large pieces. 13 points
h. The pores are large and small, extremely uneven, with thick pore walls, many large holes, and the solid parts are connected into large pieces. A7
Flexibility (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Relatively soft, slightly weak elasticity, can recover when pressed. d. Relatively soft, less elasticity, recovers slowly when pressed. Approved by the State Administration of Technical Supervision on September 5, 1993, and implemented on July 1, 1994. GB/T14612-93. e. Not soft, poor elasticity, not recovering or difficult to recover after pressing. Points Taste (5 points) a. Has a bready aroma, sweet and salty, light yeasty taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points. b. Has a sweet and salty taste, no fragrance or peculiar smell; easy to break or fall off, deduct 0.5 points. c. Taste is not too pure, with a slight sour taste or peculiar smell. d. Taste is not too pure, with a slight peculiar smell, easy to fall off or break. e. Has a musty smell, very easy to fall off. Additional remarks: This standard is proposed by the Ministry of Commerce of the People's Republic of China. This standard is under the jurisdiction of the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. The main drafters of this standard are Du Zheng and Xu Linying. 2
This standard adopts the American Association of Cereal Chemists' approval method 10-11 (1983) "Baking Quality of Bread Flour-
One Pound of Bread Fermentation Method".
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 19943 Bread baking quality scoring
It is recommended to use the "Bread Baking Quality Scoring Standard" of the Chinese Academy of Agricultural Sciences, see Appendix A. Allowable difference
The average deviation of the mean value of the bread volume value is used as the evaluation index of the allowable difference of the bread baking test. For bread containing 100g of flour, the average deviation (8) of the bread volume value of the double test samples should be less than or equal to 15mL, calculated according to formula (2):
Where: 8Bread
n—number of double test bread samples.
V.--Measured value of bread volume, mL;
Average deviation of volume value, mL;
--Average volume value of bread of double test samples, mL; (2)
For example: The volume values ​​of bread in the first test are 800mL, 825mL, 845mL, and the volume values ​​of bread in the second test are 815mL, 830mL, 850mL. Then: The average volume value of bread of double test is calculated according to formula (3): 800+825+845+815+830+850=828(mL)A(3)6
Average deviation of bread volume of double test is calculated according to formula (3): Calculation using formula (4): Approved by the State Bureau of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
GB/T14612-93
[|800-828|+|825-828|+|845-828|+|815-8286
+830-828+|850-828l=14(mL)AAAAAA(4) Appendix A
Chinese Academy of Agricultural Sciences "Bread Baking Quality Scoring Standard" A1
Bread volume (35) points
Applicable to a tin of bread containing 100g of flour.
351~380
381~410
411~440
441~470
471~500
501~530
531~560
561~590
591~620
Skin color (5 points)
Total score: 35 points
a. Brownish yellow, golden yellow, reddish brown, light brown; if there are spots, dullness, or unevenness, deduct 0.5 points. b. Brownish yellow, brown, tan;
If there are spots, dullness, or unevenness, deduct 0.5 points. c. Brownish gray, brownish gray.
d. Grayish white or burnt black.
e. Grayish white or burnt black and collapsed.
Epidermis texture and bread shape (5)
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
a. Large crown, obvious neck, no cracks, smooth and without spots
Not smooth, thick and hard, with cracks, deduct 0.5 points. b. Medium crown, short neck, smooth and clean epidermis without spots. Points
c. Small crown, very short neck, smooth and spotless epidermis; points
Skin is not smooth, 0.5 points will be deducted for not smooth
d. Crown is not visible, no neck.
Approved by the State Administration of Technical Supervision on September 5, 1993
Total score: 35 points
Implemented on July 1, 1994
GB/T14612-93
e. No crown, no neck, collapsed
Color of the heart (5 points)
a. White, milky white with silky luster;
No silky luster will be deducted 0.5 points.
b. Yellowish white, slightly white.
c. Grayish white, grayish yellow.
d. Grayish, grayish yellow and dark.
e. Black, dark gray.
A5 Smoothness (10 points)
a. Smooth, delicate, and soft.
b. Smooth, not too delicate, slightly rough.
c. Not too smooth, not delicate, and relatively rough. d. Not smooth, not delicate, and rough.
e. Very rough, very rough, and very rough. Texture (25 points)
a. The pores of the bread are fine, uniform, and elongated, with thin pore walls, no obvious holes or solid parts, and sponge-like.
b. The pores of the bread are fine, uniform, and elongated, with slightly thick pore walls, and a small number of holes or solid parts. 24 points
c. The pores are large or small or occasionally elongated, relatively uniform, with thick pore walls, and a small number of holes or solid parts.
d. The pores are too small or too large and round, uniform or basically uniform, with thick pore walls, slightly more large holes, and not many solid parts.
e. The pores are large, uneven and round, with thick pore walls, more large holes and solid parts.
f. The pores are large, uneven and round, with thick pore walls, more large holes, and the solid parts are connected into large pieces. 13 points
h. The pores are large and small, extremely uneven, with thick pore walls, many large holes, and the solid parts are connected into large pieces. A7
Flexibility (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Relatively soft, slightly weak elasticity, can recover when pressed. d. Relatively soft, less elasticity, recovers slowly when pressed. Approved by the State Administration of Technical Supervision on September 5, 1993, and implemented on July 1, 1994. GB/T14612-93. e. Not soft, poor elasticity, not recovering or difficult to recover after pressing. Points Taste (5 points) a. Has a bready aroma, sweet and salty, light yeasty taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points. b. Has a sweet and salty taste, no fragrance or peculiar smell; easy to break or fall off, deduct 0.5 points. c. Taste is not too pure, with a slight sour taste or peculiar smell. d. Taste is not too pure, with a slight peculiar smell, easy to fall off or break. e. Has a musty smell, very easy to fall off. Additional remarks: This standard is proposed by the Ministry of Commerce of the People's Republic of China. This standard is under the jurisdiction of the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. The main drafters of this standard are Du Zheng and Xu Linying. 2
This standard adopts the American Association of Cereal Chemists' approval method 10-11 (1983) "Baking Quality of Bread Flour-
One Pound of Bread Fermentation Method".
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 19943 Bread baking quality scoring
It is recommended to use the "Bread Baking Quality Scoring Standard" of the Chinese Academy of Agricultural Sciences, see Appendix A. Allowable difference
The average deviation of the mean value of the bread volume value is used as the evaluation index of the allowable difference of the bread baking test. For bread containing 100g of flour, the average deviation (8) of the bread volume value of the double test samples should be less than or equal to 15mL, calculated according to formula (2):
Where: 8Bread
n—number of double test bread samples.
V.--Measured value of bread volume, mL;
Average deviation of volume value, mL;
--Average volume value of bread of double test samples, mL; (2)
For example: The volume values ​​of bread in the first test are 800mL, 825mL, 845mL, and the volume values ​​of bread in the second test are 815mL, 830mL, 850mL. Then: The average volume value of bread of double test is calculated according to formula (3): 800+825+845+815+830+850=828(mL)A(3)6
Average deviation of bread volume of double test is calculated according to formula (3): Calculation using formula (4): Approved by the State Bureau of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
GB/T14612-93
[|800-828|+|825-828|+|845-828|+|815-8286
+830-828+|850-828l=14(mL)AAAAAA(4) Appendix A
Chinese Academy of Agricultural Sciences "Bread Baking Quality Scoring Standard" A1
Bread volume (35) points
Applicable to a tin of bread containing 100g of flour.
351~380
381~410
411~440
441~470
471~500
501~530
531~560
561~590
591~620
Skin color (5 points)
Total score: 35 points
a. Brownish yellow, golden yellow, reddish brown, light brown; if there are spots, dullness, or unevenness, deduct 0.5 points. b. Brownish yellow, brown, tan;
If there are spots, dullness, or unevenness, deduct 0.5 points. c. Brownish gray, brownish gray.
d. Grayish white or burnt black.
e. Grayish white or burnt black and collapsed.
Epidermis texture and bread shape (5)
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
a. Large crown, obvious neck, no cracks, smooth and without spots
Not smooth, thick and hard, with cracks, deduct 0.5 points. b. Medium crown, short neck, smooth and clean epidermis without spots. Points
c. Small crown, very short neck, smooth and spotless epidermis; points
Skin is not smooth, 0.5 points will be deducted for not smooth
d. Crown is not visible, no neck.
Approved by the State Administration of Technical Supervision on September 5, 1993
Total score: 35 points
Implemented on July 1, 1994
GB/T14612-93
e. No crown, no neck, collapsed
Color of the heart (5 points)
a. White, milky white with silky luster;
No silky luster will be deducted 0.5 points.
b. Yellowish white, slightly white.
c. Grayish white, grayish yellow.
d. Grayish, grayish yellow and dark.
e. Black, dark gray.
A5 Smoothness (10 points)
a. Smooth, delicate, and soft.
b. Smooth, not too delicate, slightly rough.
c. Not too smooth, not delicate, and relatively rough. d. Not smooth, not delicate, and rough.
e. Very rough, very rough, and very rough. Texture (25 points)
a. The pores of the bread are fine, uniform, and elongated, with thin pore walls, no obvious holes or solid parts, and sponge-like.
b. The pores of the bread are fine, uniform, and elongated, with slightly thick pore walls, and a small number of holes or solid parts. 24 points
c. The pores are large or small or occasionally elongated, relatively uniform, with thick pore walls, and a small number of holes or solid parts.
d. The pores are too small or too large and round, uniform or basically uniform, with thick pore walls, slightly more large holes, and not many solid parts.
e. The pores are large, uneven and round, with thick pore walls, more large holes and solid parts.
f. The pores are large, uneven and round, with thick pore walls, more large holes, and the solid parts are connected into large pieces. 13 points
h. The pores are large and small, extremely uneven, with thick pore walls, many large holes, and the solid parts are connected into large pieces. A7
Flexibility (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Relatively soft, slightly weak elasticity, can recover when pressed. d. Relatively soft, less elasticity, recovers slowly when pressed. Approved by the State Administration of Technical Supervision on September 5, 1993, and implemented on July 1, 1994. GB/T14612-93. e. Not soft, poor elasticity, not recovering or difficult to recover after pressing. Points Taste (5 points) a. Has a bready aroma, sweet and salty, light yeasty taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points. b. Has a sweet and salty taste, no fragrance or peculiar smell; easy to break or fall off, deduct 0.5 points. c. Taste is not too pure, with a slight sour taste or peculiar smell. d. Taste is not too pure, with a slight peculiar smell, easy to fall off or break. e. Has a musty smell, very easy to fall off. Additional remarks: This standard is proposed by the Ministry of Commerce of the People's Republic of China. This standard is under the jurisdiction of the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. The main drafters of this standard are Du Zheng and Xu Linying. 2
This standard adopts the American Association of Cereal Chemists' approval method 10-11 (1983) "Baking Quality of Bread Flour-
One Pound of Bread Fermentation Method".
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994Grayish white or burnt black and collapsed.
Epidermal texture and bread shape (5)
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
a. Large crown, very obvious neck, no cracks, smooth and without spots
Not smooth, thick and hard, with cracks, deduct 0.5 points. b. Medium crown, short neck, smooth and clean epidermis without spots. Points
c. Small crown, very short neck, smooth and spotless epidermis; points
Skin is not smooth, 0.5 points will be deducted for not smooth
d. Crown is not visible, no neck.
Approved by the State Administration of Technical Supervision on September 5, 1993
Total score: 35 points
Implemented on July 1, 1994
GB/T14612-93
e. No crown, no neck, collapsed
Color of the heart (5 points)
a. White, milky white with silky luster;
No silky luster will be deducted 0.5 points.
b. Yellowish white, slightly white.
c. Grayish white, grayish yellow.
d. Grayish, grayish yellow and dark.
e. Black, dark gray.
A5 Smoothness (10 points)
a. Smooth, delicate, and soft.
b. Smooth, not too delicate, slightly rough.
c. Not too smooth, not delicate, and relatively rough. d. Not smooth, not delicate, and rough.
e. Very rough, very rough, and very rough. Texture (25 points)
a. The pores of the bread are fine, uniform, and elongated, with thin pore walls, no obvious holes or solid parts, and sponge-like.
b. The pores of the bread are fine, uniform, and elongated, with slightly thick pore walls, and a small number of holes or solid parts. 24 points
c. The pores are large or small or occasionally elongated, relatively uniform, with thick pore walls, and a small number of holes or solid parts.
d. The pores are too small or too large and round, uniform or basically uniform, with thick pore walls, slightly more large holes, and not many solid parts.
e. The pores are large, uneven and round, with thick pore walls, more large holes and solid parts.
f. The pores are large, uneven and round, with thick pore walls, more large holes, and the solid parts are connected into large pieces. 13 points
h. The pores are large and small, extremely uneven, with thick pore walls, many large holes, and the solid parts are connected into large pieces. A7
Flexibility (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Relatively soft, slightly weak elasticity, can recover when pressed. d. Relatively soft, less elasticity, recovers slowly when pressed. Approved by the State Administration of Technical Supervision on September 5, 1993, and implemented on July 1, 1994. GB/T14612-93. e. Not soft, poor elasticity, not recovering or difficult to recover after pressing. Points Taste (5 points) a. Has a bready aroma, sweet and salty, light yeasty taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points. b. Has a sweet and salty taste, no fragrance or peculiar smell; easy to break or fall off, deduct 0.5 points. c. Taste is not too pure, with a slight sour taste or peculiar smell. d. Taste is not too pure, with a slight peculiar smell, easy to fall off or break. e. Has a musty smell, very easy to fall off. Additional remarks: This standard is proposed by the Ministry of Commerce of the People's Republic of China. This standard is under the jurisdiction of the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. The main drafters of this standard are Du Zheng and Xu Linying. 2
This standard adopts the American Association of Cereal Chemists' approval method 10-11 (1983) "Baking Quality of Bread Flour-
One Pound of Bread Fermentation Method".
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994Grayish white or burnt black and collapsed.
Epidermal texture and bread shape (5)
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
a. Large crown, very obvious neck, no cracks, smooth and without spots
Not smooth, thick and hard, with cracks, deduct 0.5 points. b. Medium crown, short neck, smooth and clean epidermis without spots. Points
c. Small crown, very short neck, smooth and spotless epidermis; points
Skin is not smooth, 0.5 points will be deducted for not smooth
d. Crown is not visible, no neck.
Approved by the State Administration of Technical Supervision on September 5, 1993
Total score: 35 points
Implemented on July 1, 1994
GB/T14612-93
e. No crown, no neck, collapsed
Color of the heart (5 points)
a. White, milky white with silky luster;
No silky luster will be deducted 0.5 points.
b. Yellowish white, slightly white.
c. Grayish white, grayish yellow.
d. Grayish, grayish yellow and dark.
e. Black, dark gray.
A5 Smoothness (10 points)
a. Smooth, delicate, and soft.
b. Smooth, not too delicate, slightly rough.
c. Not too smooth, not delicate, and relatively rough. d. Not smooth, not delicate, and rough.
e. Very rough, very rough, and very rough. Texture (25 points)
a. The pores of the bread are fine, uniform, and elongated, with thin pore walls, no obvious holes or solid parts, and sponge-like.
b. The pores of the bread are fine, uniform, and elongated, with slightly thick pore walls, and a small number of holes or solid parts. 24 points
c. The pores are large or small or occasionally elongated, relatively uniform, with thick pore walls, and a small number of holes or solid parts.
d. The pores are too small or too large and round, uniform or basically uniform, with thick pore walls, slightly more large holes, and not many solid parts.
e. The pores are large, uneven and round, with thick pore walls, more large holes and solid parts.
f. The pores are large, uneven and round, with thick pore walls, more large holes, and the solid parts are connected into large pieces. 13 points
h. The pores are large and small, extremely uneven, with thick pore walls, many large holes, and the solid parts are connected into large pieces. A7
Flexibility (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Relatively soft, slightly weak elasticity, can recover when pressed. d. Relatively soft, less elasticity, recovers slowly when pressed. Approved by the State Administration of Technical Supervision on September 5, 1993, and implemented on July 1, 1994. GB/T14612-93. e. Not soft, poor elasticity, not recovering or difficult to recover after pressing. Points Taste (5 points) a. Has a bready aroma, sweet and salty, light yeasty taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points. b. Has a sweet and salty taste, no fragrance or peculiar smell; easy to break or fall off, deduct 0.5 points. c. Taste is not too pure, with a slight sour taste or peculiar smell. d. Taste is not too pure, with a slight peculiar smell, easy to fall off or break. e. Has a musty smell, very easy to fall off. Additional remarks: This standard is proposed by the Ministry of Commerce of the People's Republic of China. This standard is under the jurisdiction of the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. The main drafters of this standard are Du Zheng and Xu Linying. 2
This standard adopts the American Association of Cereal Chemists' approval method 10-11 (1983) "Baking Quality of Bread Flour-
One Pound of Bread Fermentation Method".
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
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