This part specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of fermented biscuits. This part applies to biscuits made from wheat flour, oil, sugar (or sugar-free) as the main raw materials, yeast as the leavening agent, various auxiliary materials, and through mixing powder, fermentation, rolling, roller cutting, molding and baking. QB/T 1433.3-2005 Biscuits Fermented biscuits QB/T1433.3-2005 Standard download decompression password: www.bzxz.net

TCS67.060
Classification number: X28
Registration number: 15713-2005
Light Industry Standard of the People's Republic of China
QB/T1433.3—2005
Light Prohibition QB/T1433.3—1992
Fermented Biscuits
Fermented biscuits
Released on March 19, 2005
National Development and Reform Commission of the People's Republic of China Implemented from September 1, 2005
QT1433 Lecture% is divided into 11 parts:
-Part 1: Crisp;
Part 2: Sliced ​​biscuits 10:
Part 3: Frozen biscuits:bzxz.net
Part 4: Wafer biscuits 2:
-Part 5: Natural biscuits 3:
Part 6: Filled biscuits 10;
Part 7: Wafer biscuits 2:
-Part 8: Goods biscuits 10;
Part 9: Egg rolls and pastries:
Part 10: Filled biscuits 10:
Part 11: Water-jet biscuits 11.
This is divided into 3 parts of QB/1433.
QB/T1433.32005
This part is a revision of QB/T1433.3-1992 Biscuits. This revision includes the relevant contents of QB/T1433.4-1992 Biscuits "Biscuits" into this part: This new part is compared with QB/T1433.31992. The main modifications are: - Add QB/T1433.3-1992 = Fermented Biscuits: Add the fermented aldehyde content in the fermented biscuits classification, and add the relevant requirements in the physical and chemical requirements: Remove the "block stimulation and deviation" requirements;
- Modify the moisture index.
This part is proposed by China Light Industry Federation. This part is issued by the National Food Fermentation Standardization Center. This part is issued by China Bakery Products Association . Drafting units of this part: China Food Fermentation Industry Research Institute, Duidao Food Co., Ltd., Guannianpi (Qiguo) Co., Ltd., Guangdong Jialie Group Co., Ltd., Zhuhai Kayun Food Co., Ltd., Erhai Danone Biscuit Food Co., Ltd., Yuxin International Ban Group, Nongfang Tufa Biscuit Industry Co., Ltd., Top Ten Food (China) Provincial Co., Ltd., Guangzhou Product Quality Supervision and Inspection Institute. The main drafters of this part: Lian Yan, Li Peihao, Peng Xiao, Chu Renming, Tang Rong, Zhou Huawen, Ye Ming, Yan Jiao, Cheng, Wu Gongmi
This part was first issued in 1992, and this is the first revision: this part is implemented from the 11th, representing the original light industry market light industry standard QB1433.3-1992 "Price T fermented biscuits + $
Biscuits fermented biscuits
QB/T 1433.3-2005
This part specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of fermented biscuits. This part is applicable to biscuits made of flour, oil, starch (or sugar-free) as the main raw materials, yeast as the leavening agent, various auxiliary seeds, and after mixing, fermentation, stretching, shaping, and baking. 2 Normative references
The following documents are used as references to this part or are the basis for this part. From the date of this reference, all subsequent amendments (excluding errata) or subsequent editions are applicable to this part. The latest versions of these documents may be used by the parties who have reached an agreement on this part. For undated references, the latest version applies to this part: QB/T1253 General technical conditions for cakes
QB/T1254 Test methods for cakes
3 Classification
Based on the product characteristics, it is divided into ingredient cakes, group cakes and super-specification cakes: Category 4 Requirements
4.1 Raw material requirements
Determined according to the requirements of QB/T1253.
4.2 Sensory requirements
The various sensory requirements are shown in Table 1
Table 1 Sensory requirements: The fermented cake has a uniform shape, good order, and has a relatively uniform oil bubble point: no slits and a more vivid image. Special added varieties may have technical requirements on the surface. The material version of the added mountain is dry and the shape of the shell is consistent with the original teaching. The super-pain fermented biscuits can be "shaped and perfect", with no concave, no deformation, and special additions. There are soft and uniform bubble points, no cracks, no shrinkage, and no deformation. Special added varieties may have technical requirements. The six subjects of the school (nuts, hemp, etc.) that have been added to the lower grade (nuts, sesame, salt, salt, chocolate, paper, blue dyeing, silk, firewood, etc., are all added to the lower grade. The color of the silk can be brown, blue, light yellow, and the color is basically uniform, with a bright or shiny color, Guangfen, English color, and the original color is also uniform, thick and slightly full or with two colors of the variety. There should be no excessive or excessive taste. The taste is balanced, and there should be no excessive or excessive taste. The fermented product has stress
taste, the product should have the unique flavor of the variety, no special flavor or unique flavor of the variety, no peculiar smell, and the taste is different from the taste of the mouth. The mouth is full of intoxication and the teeth are smooth. The broken and convex structures are distinct.
for oily food,
feels crispy and does not stick to the teeth.
the cross section has a small odor, which is classified as a
product.
the typical process of the flow material is the
test (if the kernel, core, sand,
,
surface is golden yellow, brown or yellowish color
product The silk should be smooth, the edge and the soaking point are called color, the road light,
dress, there is no single, the door is too obvious, the taste is moderate, the taste is the same, the taste is unique to this variety, no taste, can feel the pine guanidine, the art sticky bud.
The blood structure is secondary or porous.
QB/T1433.32005
4.3 Physical and chemical requirements
The chemical requirements are shown in Table 2.
Thank edge only/mm
Cake eye hair/mm
Night: Lactic acid 2/:6
Table 2"Physical and chemical requirements
Reduction T| |tt||Wholesale
Note: The requirements for the quality of the products are as follows: 4.4 Net content difference
Follow the provisions of QBT1233:
4.5 Hygiene and safety requirements
Follow the provisions of QD/T1253.
5 Test method
Follow the provisions of QB/T1254
6 Inspection rules and signs, packaging, transportation and storage shall be carried out in accordance with the provisions of QBT1253.
All items specified in this part shall be tested and verified.
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