GB/T 14611-1993 Wheat flour bread baking quality test method direct fermentation method
Some standard content:
GB/T14611-93
National Standard of the People's Republic of China
Test Method for Baking Quality of Wheat Flour Bread
Direct Fermentation Method
Breadbakingqualityofwheatflour-Straightdoughmethod
Subject Content and Scope of Application
GB/T 14611-93
This standard specifies the equipment requirements, experimental formula, process parameters, operation steps and evaluation methods for bread baking test using the direct fermentation method.
This standard is 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 200g or 300g of flour and can be used to make 2 or 3 loaves of bread containing 100g of flour.
Mix all the dough ingredients at once to make dough. After the dough is fermented for 90min, it is divided into shapes, and after 45min of 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, the external and internal characteristic indicators of the bread are sensory identified, and the bread baking quality score is given. 3 Recipe and Materials
3.1 Recipe
Take 300g of test flour as an example, see the table below. Experimental dough recipe
Flour (14%
Wet basis)
Instant dry yeast
Skimmed milk powder
Flour base%
Quantity, g
Shortening
Malt powder2)
Potassium bromate
Flour base%
Quantity, g
Note: 1) The amount of water added should be adjusted according to the softness of the test dough, and can also be appropriately increased or decreased based on the water absorption rate of the powder. The principle is to make the dough as soft as possible without sticking to the hands and affecting the operation. 2) The amount of malt powder added depends on the falling value of the test flour. Generally, the falling value of the test flour should be adjusted to the range of 225~300s. 3.2 Flour
Wheat flour, calibrated to 14% wet basis when weighing. 3.3 Instant dry yeast
Commercially available products, used within the validity period, the fermentation power is required to be greater than 800mL, (refer to the dry yeast test method in QB596 "Yeast and its test method"), it is recommended to be immediately packaged in sealed small bottles after opening, refrigerated 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. Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
GB/T14611-93
Commercially available high-quality white sugar, GB317.
3.6 Skimmed milk powder
Skimmed light milk powder, GB5411.
3.7 Shortening
First-grade edible lard available in the market, GB8937; or edible hydrogenated vegetable oil. 3.8 Water
Distilled water or deionized water.
3.9 Malt powder
Fine powder made from germinated wheat or barley prepared in the laboratory and dried at low temperature, stored in a refrigerator, generally can be used for 3 months.
3.10 Potassium bromate
DB,O3, analytical grade, GB650.
Instruments and equipment
4.1 Electric dough mixer
The dough mixing amount is 200~300g flour each time, and a small vertical dough mixer with a hook-type dough mixer head with three speeds of low, medium and high can be used, or a pin-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 Noodle press
Roller diameter 9.5cm, roller width 15cm, speed 70r/min, rolling distance adjustable within the range of 0.4~0.8cm; other types of noodle presses with similar functions can also be used. 4.4 Bread tin
Tinplate or aluminum alloy material, upper inner diameter 13.0cm×cm, bottom inner diameter 11.5cm×5.7cm, tin depth 5.8cm.
4.5 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 baking temperature (210~230℃).
4.6 Fermentation body
A covered container with a capacity of 1~2L.
4.7 Thermometer
The range is 0~50℃, the unit is 0.1℃; the range is 0~100℃, the unit is 1.0℃. 4.8 Bread volume meter
Rapeseed replacement type, measuring range 400~1050mL, the unit is 5mL. 4.9 Balance
The sensitivity is 0.1g and 0.001g respectively.
4.10 Others
Stopwatch, scissors, scraper, pipette, measuring cylinder, beaker, etc. 5 Operation steps
5.1 Solution preparation
5.1.1 Salt-sugar solution
Approved by the State Administration of Technical Supervision on September 5, 1993, and implemented on July 1, 1994
GB/T14611-93
Weigh 1090.0g sugar and 272.7g salt respectively, put them in a 2L beaker, add distilled water and stir continuously to dissolve the sugar and salt completely, and finally dilute to 2L. Add 11.0mL of this solution to 100g of flour, which is equivalent to adding 1.5g salt, 6.0g sugar and 6.7mL water. This solution can be kept at room temperature for several weeks and can be used as long as no turbid precipitation occurs.
5.1.2 Potassium bromate solution
Dissolve 40.0g potassium bromate (KB,O3) in 1L of distilled water as a reserve solution, and then take 20mL of the reserve solution and dilute to 2L. Adding 5mL of diluent to 100g of flour is equivalent to adding 20ppm potassium bromate and 5mL of water.
5.2 Weighing samples
According to the proportion of ingredients in the above table, accurately weigh flour, instant dry yeast, malt powder, and skimmed milk powder, put them in a fermentation bowl and mix well, then weigh shortening and put it on the surface of the mixed dry materials, cover the fermentation bowl and set aside. 5.3 Mixing dough
Use a pipette to absorb the salt-sugar solution and potassium bromate solution, put them into the dough mixing cylinder, add the remaining water with a measuring cylinder, and then add flour and other dry materials; start the dough mixer, first mix the dough at a low speed for about 20s, and then mix the dough at a high speed to make the dough reach a state where the gluten is fully expanded. At this time, the dough surface is smooth, without any signs of breakage, and feels soft, and can generally be pulled into a uniform film. The temperature of the mixed dough should be 30±1℃. The dough temperature is mainly adjusted and controlled by adjusting the water temperature and room temperature of the dough. 5.4 Fermentation and kneading
5.4.1 Take the prepared dough out of the dough mixing cylinder, knead the dough into a round shape by hand, place it with the smooth surface facing up in a fermentation bowl slightly coated with oil, and put it into the fermentation box for fermentation for 90 minutes. 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. 5.4.2 When the dough fermentation reaches 55min and 80min, knead it twice respectively; the kneading steps are as follows: take the dough out of the fermentation box, gently knead the dough until smooth and elongate, adjust the rolling distance of the dough press to 0.6cm to press the dough into a long sheet, then fold the long sheet into three layers or fold it twice, put it into the fermentation bowl with the fold facing down, and put it back into the fermentation box.
5.5 Division
When the dough ferments for 90min, take the dough out of the fermentation bowl, divide the dough into 2 equal parts (for 200g flour) or 3 equal parts (for 300g flour) with scissors, and calibrate it with a balance. 5.6 Shaping
Gently smooth the dough and stretch it appropriately. Use a dough sheeter to press the dough twice into a long sheet. The first rolling distance is 0.7cm, and the second rolling distance is 0.5cm. Roll up the dough sheet from the small end by hand. When rolling, compact it as much as possible to expel the gas. Then gently roll the dough several times to make it consistent with the size of the bread tin. Place the dough seam as follows in a bread tin that is lightly coated with oil. 5.7 Proofing
After the dough is formed into a new tin, it is sent to the fermentation box for proofing. The temperature of the fermentation box is 30±1℃, the relative humidity is 85%~90%, and the proofing time is 45min. 5.8 Baking
After the dough has risen for 45 minutes, put it into the oven for baking immediately. The baking temperature is generally 210~230℃ and the baking time is generally 15~25 minutes. Before putting the bread into the oven, put a small basin of clean water in the oven to adjust the temperature inside the oven. 6 Results and evaluation
6.1 Bread volume, weight and specific volume
After the bread is out of the oven, measure the volume of the bread within 10 minutes and weigh the weight, which is expressed in milliliters and grams respectively. The State Technical Supervision Bureau approved it on September 5, 1993 and implemented it on July 1, 1994
GB/T14611-93
The volume and weight of the bread are the average of the two test samples. The specific volume of bread is the ratio of the volume of bread to the weight of bread, calculated by formula (1):
Where: a——specific volume of bread, mL/g;
v——average volume of bread of two test samples, mL; w——average weight of bread of two test samples, g. 6.2 Evaluation of external and internal characteristics of bread
After the bread is cooled at room temperature for 1 hour, it is put into a plastic bag and the bag is tied tightly. After 18 hours, the external and internal characteristics of the bread are sensory evaluated, mainly including the following contents: skin color, skin texture and bread shape, bread crumb smoothness, bread crumb elasticity, bread crumb structure and taste. 6.3 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. 7 Allowable difference
The average deviation 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 double test bread volume values should be less than or equal to 15mL, calculated by formula (2):
wherein: 8-
-average deviation of bread volume values, mL;
V bread volume measurement value, mL;
average value of bread volume of double test samples, mL; n number of double test bread samples.
For example: the volume values of the bread in the first test are 860mL and 880mL, and the volume values of the bread in the second test are 855mL and 990mL. The average volume of the bread in the two tests is calculated according to formula (3): _860+880+855+890=871(mL)
The average deviation of the volume of the bread in the two tests is calculated according to formula (4): S=
XT860-871/+|880-871/+|855-871/+890-871=14(mL)(4)Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
GB/T14611-93
Appendix A
Chinese Academy of Agricultural Sciences "Bread Baking Quality Scoring Standard" Bread volume (35 points)
Applicable to tinned bread containing 100g flour
351~380
381~410
411~440
441~470
471~500
501~530
531~560
561~590
591~620
A2 Skin color (5 points)
Total score 35 points
a. Brown, golden, 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, unevenness, deduct 0.5 points. c. Brownish gray, brownish gray.
d. Grayish white or burnt black.
e. Grayish white or burnt black and collapsed.
Epidermal texture and bread shape (5 points)
a. Large crown, very obvious neck, no cracks, smooth without spots, not smooth, thick and hard, deduct 0.5 points if there are cracks. b. Medium crown, short neck, smooth and spotless epidermis. c. Small crown, very short neck, smooth and spotless epidermis; deduct 0.5 points if the epidermis is not smooth.
d. Crown not visible, no neck.
e. No crown, no neck, collapsed.
Color of the core (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. Gray, grayish yellow and dark.
Approved by the State Administration of Technical Supervision on September 5, 1993 Volume
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
Total score 35 points
Implemented on July 1, 1994
GB/T14611-93
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 fine, relatively rough. d. Not smooth, not fine, rough.
e. Very not smooth, very not fine, very rough. A6
Texture (25 points)
a. The pores of the bread are fine, uniform and elongated, with thin pore walls, no obvious holes and 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, and more large holes and solid parts. f. Pores are large, uneven and round, with thick pore walls, many large pores, and small solid parts. 21 points
g. Pores are too large or too small, extremely uneven, with thick pore walls, many large pores, and the solid parts are connected into large pieces. 13 points
h. Pores are large and small, extremely uneven, with many large pores, and the solid parts are connected into large pieces. Elasticity (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Softer, slightly weaker elasticity, can recover when pressed. d. Softer, less elasticity, recovers slowly when pressed. e. Not soft, poor elasticity, does not recover or is difficult to recover when pressed. A8 Taste (5 points)
a. Has a burnt bread aroma, sweet and salty taste, light yeast taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points.
b. Sweet and salty taste, no fragrance or peculiar smell;
Easy to break or fall off, deduct 0.5 points.
c. The taste is not very pure, with a slight sour taste or peculiar smell. d. The taste is not very pure, with a slight peculiar smell, easy to fall off and break. e. 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 is drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. Approved by the State Bureau of Technical Supervision on September 5, 1993, 9 points
Implemented on July 1, 1994
GB/T14611-93
The main drafters of this standard are Du Zheng and Xu Linying. This standard adopts the approval method 10-10A (1983) of the American Association of Cereal Chemists, "Basic Methods for Direct Fermentation Dough".
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. 7 Allowable difference
The average deviation 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 double test bread volume values should be less than or equal to 15mL, calculated by formula (2):
Where: 8-
-average deviation of bread volume values, mL;
V bread volume measurement value, mL;
average value of bread volume of double test samples, mL; n number of double test bread samples.
For example: the volume values of the bread in the first test are 860mL and 880mL, and the volume values of the bread in the second test are 855mL and 990mL. The average volume of the bread in the two tests is calculated according to formula (3): _860+880+855+890=871(mL)
The average deviation of the volume of the bread in the two tests is calculated according to formula (4): S=
XT860-871/+|880-871/+|855-871/+890-871=14(mL)(4)Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
GB/T14611-93
Appendix A
Chinese Academy of Agricultural Sciences "Bread Baking Quality Scoring Standard" Bread volume (35 points)
Applicable to tinned bread containing 100g flour
351~380
381~410
411~440
441~470
471~500
501~530
531~560
561~590
591~620
A2 Skin color (5 points)
Total score 35 points
a. Brown, golden, 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, unevenness, deduct 0.5 points. c. Brownish gray, brownish gray.
d. Grayish white or burnt black.
e. Grayish white or burnt black and collapsed.
Epidermal texture and bread shape (5 points)
a. Large crown, very obvious neck, no cracks, smooth without spots, not smooth, thick and hard, deduct 0.5 points if there are cracks. b. Medium crown, short neck, smooth and spotless epidermis. c. Small crown, very short neck, smooth and spotless epidermis; deduct 0.5 points if the epidermis is not smooth.
d. Crown not visible, no neck.
e. No crown, no neck, collapsed.
Color of the core (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. Gray, grayish yellow and dark.
Approved by the State Administration of Technical Supervision on September 5, 1993 Volume
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
Total score 35 points
Implemented on July 1, 1994
GB/T14611-93
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 fine, relatively rough. d. Not smooth, not fine, rough.
e. Very not smooth, very not fine, very rough. A6
Texture (25 points)
a. The pores of the bread are fine, uniform and elongated, with thin pore walls, no obvious holes and 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, and more large holes and solid parts. f. Pores are large, uneven and round, with thick pore walls, many large pores, and small solid parts. 21 points
g. Pores are too large or too small, extremely uneven, with thick pore walls, many large pores, and the solid parts are connected into large pieces. 13 points
h. Pores are large and small, extremely uneven, with many large pores, and the solid parts are connected into large pieces. Elasticity (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Softer, slightly weaker elasticity, can recover when pressed. d. Softer, less elasticity, recovers slowly when pressed. e. Not soft, poor elasticity, does not recover or is difficult to recover when pressed. A8 Taste (5 points)
a. Has a burnt bread aroma, sweet and salty taste, light yeast taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points.
b. Sweet and salty taste, no fragrance or peculiar smell;
Easy to break or fall off, deduct 0.5 points.
c. The taste is not very pure, with a slight sour taste or peculiar smell. d. The taste is not very pure, with a slight peculiar smell, easy to fall off and break. e. 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 is drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. Approved by the State Bureau of Technical Supervision on September 5, 1993, 9 points
Implemented on July 1, 1994
GB/T14611-93
The main drafters of this standard are Du Zheng and Xu Linying. This standard adopts the approval method 10-10A (1983) of the American Association of Cereal Chemists, "Basic Methods for Direct Fermentation Dough".
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. 7 Allowable difference
The average deviation 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 double test bread volume values should be less than or equal to 15mL, calculated by formula (2):
Where: 8-
-average deviation of bread volume values, mL;
V bread volume measurement value, mL;
average value of bread volume of double test samples, mL; n number of double test bread samples.
For example: the volume values of the bread in the first test are 860mL and 880mL, and the volume values of the bread in the second test are 855mL and 990mL. The average volume of the bread in the two tests is calculated according to formula (3): _860+880+855+890=871(mL)
The average deviation of the volume of the bread in the two tests is calculated according to formula (4): S=
XT860-871/+|880-871/+|855-871/+890-871=14(mL)(4)Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
GB/T14611-93
Appendix A
Chinese Academy of Agricultural Sciences "Bread Baking Quality Scoring Standard" Bread volume (35 points)
Applicable to tinned bread containing 100g flour
351~380
381~410
411~440
441~470
471~500
501~530
531~560
561~590
591~620
A2 Skin color (5 points)
Total score 35 points
a. Brown, golden, 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, unevenness, deduct 0.5 points. c. Brownish gray, brownish gray.
d. Grayish white or burnt black.
e. Grayish white or burnt black and collapsed.
Epidermal texture and bread shape (5 points)
a. Large crown, very obvious neck, no cracks, smooth without spots, not smooth, thick and hard, deduct 0.5 points if there are cracks. b. Medium crown, short neck, smooth and spotless epidermis. c. Small crown, very short neck, smooth and spotless epidermis; deduct 0.5 points if the epidermis is not smooth.
d. Crown not visible, no neck.
e. No crown, no neck, collapsed.
Color of the core (5 points)
a. White, milky white with silky luster;
No silky luster will be deducted 0.5 points. bzxZ.net
b. Yellowish white, slightly white.
c. Grayish white, grayish yellow.
d. Gray, grayish yellow and dark.
Approved by the State Administration of Technical Supervision on September 5, 1993 Volume
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
Total score 35 points
Implemented on July 1, 1994
GB/T14611-93
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 fine, relatively rough. d. Not smooth, not fine, rough.
e. Very not smooth, very not fine, very rough. A6
Texture (25 points)
a. The pores of the bread are fine, uniform and elongated, with thin pore walls, no obvious holes and 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, and more large holes and solid parts. f. Pores are large, uneven and round, with thick pore walls, many large pores, and small solid parts. 21 points
g. Pores are too large or too small, extremely uneven, with thick pore walls, many large pores, and the solid parts are connected into large pieces. 13 points
h. Pores are large and small, extremely uneven, with many large pores, and the solid parts are connected into large pieces. Elasticity (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Softer, slightly weaker elasticity, can recover when pressed. d. Softer, less elasticity, recovers slowly when pressed. e. Not soft, poor elasticity, does not recover or is difficult to recover when pressed. A8 Taste (5 points)
a. Has a burnt bread aroma, sweet and salty taste, light yeast taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points.
b. Sweet and salty taste, no fragrance or peculiar smell;
Easy to break or fall off, deduct 0.5 points.
c. The taste is not very pure, with a slight sour taste or peculiar smell. d. The taste is not very pure, with a slight peculiar smell, easy to fall off and break. e. 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 is drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. Approved by the State Bureau of Technical Supervision on September 5, 1993, 9 points
Implemented on July 1, 1994
GB/T14611-93
The main drafters of this standard are Du Zheng and Xu Linying. This standard adopts the approval method 10-10A (1983) of the American Association of Cereal Chemists, "Basic Methods for Direct Fermentation Dough".
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994Gray, grayish yellow and dark.
Approved by the State Administration of Technical Supervision on September 5, 1993 Volume
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
Total score 35 points
Implemented on July 1, 1994
GB/T14611-93
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 fine, relatively rough. d. Not smooth, not fine, rough.
e. Very not smooth, very not fine, very rough. A6
Texture (25 points)
a. The pores of the bread are fine, uniform and elongated, with thin pore walls, no obvious holes and 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, and more large holes and solid parts. f. Pores are large, uneven and round, with thick pore walls, many large pores, and small solid parts. 21 points
g. Pores are too large or too small, extremely uneven, with thick pore walls, many large pores, and the solid parts are connected into large pieces. 13 points
h. Pores are large and small, extremely uneven, with many large pores, and the solid parts are connected into large pieces. Elasticity (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Softer, slightly weaker elasticity, can recover when pressed. d. Softer, less elasticity, recovers slowly when pressed. e. Not soft, poor elasticity, does not recover or is difficult to recover when pressed. A8 Taste (5 points)
a. Has a burnt bread aroma, sweet and salty taste, light yeast taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points.
b. Sweet and salty taste, no fragrance or peculiar smell;
Easy to break or fall off, deduct 0.5 points.
c. The taste is not very pure, with a slight sour taste or peculiar smell. d. The taste is not very pure, with a slight peculiar smell, easy to fall off and break. e. 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 is drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. Approved by the State Bureau of Technical Supervision on September 5, 1993, 9 points
Implemented on July 1, 1994
GB/T14611-93
The main drafters of this standard are Du Zheng and Xu Linying. This standard adopts the approval method 10-10A (1983) of the American Association of Cereal Chemists, "Basic Methods for Direct Fermentation Dough".
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994Gray, grayish yellow and dark.
Approved by the State Administration of Technical Supervision on September 5, 1993 Volume
621~650
651~680
681~710
711~740
741~770
771~800
801~830
831~860
Total score 35 points
Implemented on July 1, 1994
GB/T14611-93
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 fine, relatively rough. d. Not smooth, not fine, rough.
e. Very not smooth, very not fine, very rough. A6
Texture (25 points)
a. The pores of the bread are fine, uniform and elongated, with thin pore walls, no obvious holes and 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, and more large holes and solid parts. f. Pores are large, uneven and round, with thick pore walls, many large pores, and small solid parts. 21 points
g. Pores are too large or too small, extremely uneven, with thick pore walls, many large pores, and the solid parts are connected into large pieces. 13 points
h. Pores are large and small, extremely uneven, with many large pores, and the solid parts are connected into large pieces. Elasticity (10 points)
a. Soft and elastic, recovers quickly when pressed. b. Soft, strong elasticity, recovers quickly when pressed. c. Softer, slightly weaker elasticity, can recover when pressed. d. Softer, less elasticity, recovers slowly when pressed. e. Not soft, poor elasticity, does not recover or is difficult to recover when pressed. A8 Taste (5 points)
a. Has a burnt bread aroma, sweet and salty taste, light yeast taste, pure taste, no musty smell; rough taste, not delicate, deduct 0.5 points.
b. Sweet and salty taste, no fragrance or peculiar smell;
Easy to break or fall off, deduct 0.5 points.
c. The taste is not very pure, with a slight sour taste or peculiar smell. d. The taste is not very pure, with a slight peculiar smell, easy to fall off and break. e. 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 is drafted by the Institute of Cereal Oil Chemistry of the Ministry of Commerce. Approved by the State Bureau of Technical Supervision on September 5, 1993, 9 points
Implemented on July 1, 1994
GB/T14611-93
The main drafters of this standard are Du Zheng and Xu Linying. This standard adopts the approval method 10-10A (1983) of the American Association of Cereal Chemists, "Basic Methods for Direct Fermentation Dough".
Approved by the State Administration of Technical Supervision on September 5, 1993 and implemented on July 1, 1994
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