Some standard content:
[CS 67.060
National Standard of the People's Republic of China
GB/T14614.4--2005
Determination of rheological properties of dough using alveograph(JS0 5530-4:2002,Whet flour(Trticum aestiun L,)Physical characteristics of doughs.-Part 4.Determination of rheological preperties using an alveograph alvecgraph, NEQ)2005-09-05 issued
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Standardization Administration
2006-04-01 implementation
GB/T14614.4-2005
Blowing range tester is an instrument for measuring the rheological properties of small powders. It has a history of more than 50 years and has developed into a variety of instrument models. With the development of the food industry, the improvement of processing technology and the production of special powders, the instrument has been used more and more in China. /T: 45 This part of 1/ is not equivalent to 15055304,29221 Small flour properties - Part 4, and only covers the determination of dough rheological properties. This part is based on the reduction of 5 standard texts, and has been adjusted according to the Chinese version and technical specifications. The following changes will be made:
1 Use the Chinese national standards GB/55%3 Determination of acid value and acidity of animal and vegetable oils 3, GB/T5177 Grain and oil inspection method*, GB/T5131≤ Food, oil inspection method, sampling method 3 to replace 1S0660 Animal and vegetable oils - Determination of acid value and acidity (Animal The section on measurement precision in C2 contains the raw data of 6 laboratories and the tables of measurement accuracy and repeatability. Due to the large amount of space occupied, this section is not attached. 3. In order to facilitate the use of MA82 and MA57 type instruments, this standard describes the debonding operation method in detail and adds "use instructions".
This part was proposed by the State Administration of Food Safety
This part was reported by the State Food and Drug Administration,
The main authors of this part are Zheng Jiaban and Han Chunsheng from Beijing Institute of Grain Science. 1 Fan Tian
Determination of rheological properties of wheat flour dough by alveograph method GB/T 14614.4—2005
GB/T 14S14. This part specifies the method for determining the surface change characteristics of small powders using a blowing apparatus, including the apparatus, reagents, operating procedures and test results.
This part is applicable to the determination of the surface change characteristics of small powders. 2 Normative references
The following documents constitute the references of this part through reference to this part of B/T 451. All subsequent amendments shall apply. The internal version of the receipt (excluding errata) or the revised version is not applicable to this part. However, the parties to the agreement based on this part are encouraged to study whether the new versions of these documents can be used. For any undated referenced documents, the latest version is older than this part.
GB/T=451 Grain and oilseed inspection sampling and subsampling method GB/T497 Grain and oilseed inspection moisture determination method GE/5530 Animal inspection oil and fat deer price and content determination (GB/16535--1998, e01 SO660:19833 Principle
Under certain conditions, mix flour and sodium chloride to make a dough with a certain water content. Press the dough to a certain thickness and blow it into a bubble. Record the repulsion curve of the bubble with time. According to the shape of the graph, evaluate the light resistance of the bubble.
4 Reagents
4.1 Distilled water, distilled water or pure water equivalent to it. 4.2 2. Sodium chloride, analytical pure Sodium (25 ± 0.2) is dissolved in water and dissolved to 1T. The storage time of this solution shall not exceed 1d. Use source (25+).
4.3 Refined materials: Contains no foam and fatty acid, aldehyde value (KOH less than 0.4%/g (according to GB/T550) such as raw materials or cans, packed in a closed container. Storage in the sun: Regularly change every three months, or use petrolatum (also known as petrolatum), the viscosity at 20C is as low as possible (not more than 60mPa, s), the valueT/miml method tablets are refined, high quality 12.0.1c.)mml
tablets: large diameter (40.0±0.1) small diameter (33.8±0.1)mm-circular knife: inner diameter (46.U±0.5)mn:-blowing machine, upper point inner diameter (55.0+0.1)mm the distance between the upper plate and the lower plate (2.67±0.01)Tm; 1
GE/T 14614.4—2005
Xiaochiqian tried to select the debonding machine: (1612)caL! Water pressure recorder records: linearity (5. ± 0.1) mm/s: - pool air supply: (6 ± 2) L/6.
A) Lubrication
b) Water pressure device
1--Blowing and burning
2-Air generator speed:
3.-Flow rate network energy
c) Bubble device
National 1M482 type, MA87 type. MA95 type bubble measuring instrument Figure 2NG evening welcome to measure you
GB/T14614.4-2005
5.1.1 Dough mixer, used for preparing noodles, special temperature accurate two-stage device and full setting tube, full setting capacity 160ml., straight The moisture content of the powder is 11.6% to 17.8%, with an accuracy of 0.1%.
5.7.2 Secondary bubbler: test tank, with a temperature adjustment device and two constant temperature chambers, each chamber has five sheets, 5.1.3 Pressure recorder:
has three independent;
water sheet pressure recorder; record the pressure curve of the blowing process surface, pressure coefficient -1, 1, weighted calculator (R, V4), replace the pressure recorder, can be connected to a printer, print the measured data and line graph chain exchange recorder 1Alveu.ink: replace the pressure recorder, can be connected to a color printer, print the measured data and curve graph.
5.2 Planimeter or planimeter compensation board: the leakage blowing tank is cut by the area, and the planimeter template is provided by the manufacturer. 5.3 Balance sensitivity 0.g.
5.4 Transfer table
6 Sampling
Soft resistance (/15131 Take Zheng, the sample after the experiment is representative: It must not be damaged or changed during transportation and storage:
7 Operation steps
7.1 Only the instrument is prepared. 1.1 Ensure that the instrument is disinfected and the zinc plate of the probe is closed. Use flour and water to perform: 7.1.2 The instrument is a source of source, thank you for the natural source temperature. It is forbidden to also (240.2)℃, bubbler (25=0.3)℃. There should be enough time (about 30min) for the temperature to stabilize before use. If the temperature exceeds the set value, cool it according to the requirements of the specification. 3
GB/T 14614.4—2005
1.3 According to the requirements of the manual, regularly check the air flow of the instrument (no air is required) 7.1.4 Use No.12 calibration gas to adjust the pressure. Adjust the air generator knob (Figure 1) so that the pressure recorder shows 92mm height: the regulating valve is turned (Figure 1), and the pressure recorder shows mmm height (Figure 3). CHOEIN
Choose the wing curve;
Baseline:
52mm.63.u Parallel
ALVEOGRAPHE
W- ,4
Figure 3 Pressure calibration curve
7.1.5 Check the water pressure with a pressure gauge. The pressure gauge records the pressure from the limit to the limit at 559 under 220V50H, which is equivalent to a speed of 302.5mm/55
7.2 Preparation before determination
7.2.1 Determination of moisture content of flour Determine the moisture content of flour according to CB/3497. 7.2.2 The temperature of the flour sample and the sodium chloride range (2C5) is (1X~22)℃, and the experimental temperature is (55~15)%.
7.3 Dough preparation
7.3.1 Weigh (2±0.0)R dough and place it in a dough. 7.3.2 Add 2.5% of the pseudo-itching to the determined flour sample until the moisture content is the same as that of the flour sample. Table 1 shows the amount of sodium chloride solution added to the flour under test in liters. These solutions are used to prepare dough with a certain moisture content, i.e., dough prepared from flour with a moisture content of 15% and 15% sodium chloride (Table 1). Moisture content % Sodium chloride solution/ml 250g flour with different moisture contents Moisture content Sodium chloride solution/ml According to the formula, the amount of water added is 131.175-(4.1175>moisture content of flour) and the density of water is 118. K
CB/T t4614.4-2005
Flour moisture content)
oxidation will be
net added amount m
, provided by the manufacturer, there is a flour with a certain content or a certain amount of disinfectant. When the new moisture content of the flour is lower than 19.5%, it is impossible to add the required volume of oxidation agent into the tube. In this case, first add 1.0 ml of the original moisture content of 12%, and then add 1.0 ml of the oxidizing agent. The absorption volume is equivalent to the value in 139.3L and the dissolution volume is full. GB/T 14614.4—2005
7.3.3 Start the analysis, immediately add all the sodium hydroxide solution into the flour within 20-30 minutes. 1mia5 stop kneading process, use the knife to remove the small ten new people, filter the ten people, weigh the time 1min.2mi, start kneading again, continue kneading for 6min, stop kneading.
7.4 Sample preparation
7.1.1 Start kneading, lift the gate of the F port, reverse the kneading knife, and drop it on the interface panel of the extrusion port. 4.2 Use the four months and squeeze the dough out, and quickly squeeze the H medicine 2mr dough sheet as before: 7.4.3 The dough sheet is squeezed, and the head of the sheet is gently shaken at any time to prevent the sheet from sticking to the interface panel. When encountering the mark on the interface panel, use the knife to quickly cut it off: the dough sheet continues to be straightened out, and the dough sheet on the panel is usually determined to be added to the positive sheet that has been pre-oiled. When rolling the dough, turn the plate in the same direction as the raw sheet. 7.1.4 Repeat 7.1.3 and place the 2nd and 3rd pieces of dough on the tableting board. 7.4.5 Continue rolling the dough on the pre-painted surface twice (more times are possible). 7.4.6 Cut the dough from the center of the sheet to remove any impurities. Move the slice with a small knife to the top of the sheet and tap the surface with your hand on a certain spot to make it rise. Do not use your fingers to touch the sample. Use a knife to slowly start the dough sticking on the jade piece, slide it onto the placement sheet, and immediately put it into the bubble blower room in the order of extrusion. The first piece is at the top, and the rest are placed upward in order (Figure)
Get the knife
Figure 4 Rolling, cutting and transferring of dough pieces
GR/I 14614.4—2005
7.4.7 Remove the fifth piece of dough from the panel and place it on the blood pressure gauge, repeat 7.4. No. and? .4.3 Operation steps 7.5 Bubble test
7.5.1 Place the sample
7.5.1.1 Put a piece of recording paper on the water pressure recorder to record the water. Before connecting with the recording paper, turn the pen and the recording paper away and return to the original position. 7.5.1.2 Start the bubble test from 28mn0 to 30mn0. Rotate the upper plate of the European standard instrument counterclockwise by two times to make the upper plate level with the three positions. Control the lower rate and take out the pressure cover. Put the sample on the lower plate of the blower and the pressure equal to that of the God. Take it out with a constant temperature and move it to the center of the lower plate. If it is not in the center, gently move the sample knife to the center to check. 7.5.1.3 Return the sample, select the tight rate, use 2C to quickly turn the upper plate clockwise to flatten the sample. 7.5.1.4 etc. Take the flower ring of 55 lemons, take the mountain slices, record the sample to be grouped (5) 4
rolling flower ring,
pressure gain:
upper plate:
type belt:
lower rise:
6 upper sample:
a high-efficiency active feces
a sensitive bubble-absorbing surface closure sample:
a low-position active seal.
Figure 5 Bubble blowing test
CB/114614.4—2005
7,5.2 Bubble blowing || tt || NG type bubble blowing instrument press the start/stop to start the test: MA type bubble blowing instrument turn the bubble button from position 1 to position 2. Ensure that the sample is separated from the lower plate and start blowing bubbles; [M82.MA7 type bubble blowing instrument turn the bubbler from position 1 to position 2. Turn the image switch from A to B in Figure 5. Use your thumb and index finger to press the ball to make the test start from the lower plate, and do not open your finger: turn the quick switch from B back to the right, then gently move the pin of the collector to 3, the test bubble is confirmed, and the water pressure recorder rotates continuously until the bubble is blown out. A collection curve is obtained. This pressure meter
operating ball switch
electric adjustment group
phosphorus flushing bottle
Figure 6 Working principle of bubble blowing instrument and MA87 type MA82 type bubble blowing tester debonding ball channel operation method 7.5.3 Conclusion Beijing European bubble
7.5.3.1 One bubble making model: N benefit blowing model only installs the start/size, and the other single blowing model instrument returns the bubbler to the initial position. The instrument with water! : The force recorder must be returned to its initial position, that is, the origin of the curve. 7.5.3.2 For the remaining test pieces, push the weight of 7, =.1.2 sample effect, 5, 2 bubble collection steps. A total of 9 five blowing lines are obtained. 7.5.3.3 Clean the probe needle and change the bubbler
7.5.3.4 The amount of oil to be added during the operation is required by the specification instructions. 8.1 Average value
The average of the nine lines is calculated and calculated. If one of the recorded curves has a significant positive difference with the square curve, especially the sea-lift crack, it should be deleted and the average value is not calculated in Figure 7. Point
Figure 7 Bubble sound line (with x sign curve) Maximum pressure P
GB/1 14614.4-2005
P is proportional to the maximum pressure value in the bubble and is related to the dough deformation resistance. The P value is equal to the maximum coordinate value of the pressure recorder multiplied by the coefficient 1.1 of the knife recorder type 2.5). The horizontal coordinate of the rupture point [
is the coordinate of each pressure line under the required pressure line, and the value is expressed as the average value. 8. 4 Inflating sensitivity G
G value is calculated by converting the horizontal coordinate value of the rupture point: This value is the square root of the product of the gas content (not including the air used in the sample), and the above value and the corresponding value can be obtained from the table. Table> is converted according to formula (1): G = 2. 2 V1.
1. Value and low conversion table
rainyvy
813333 32333333
L/snma
88838888
heart device monitoring
national research
note, extract Wu Yi 2.225
plus 3323
93232439422331
3335344 number 446
18 88803
cr/rn--
GB/T 14614.4—2005
8.5 The ratio of the bursting pressure P
is proportional to the bursting point pressure value. It is equal to the horizontal and vertical coordinate values of the bursting point multiplied by the coefficient of the pressure recorder ★1.1 (for the K2 type pressure recorder, the coefficient C
3.6 The elastic index I.
is the percentage value of Pm P/P), P: when 2mI) of air is injected into the range, the internal pressure of the pool, that is, the horizontal coordinate 40.4mr ((;-74.1) horizontal and nominal coordinate values multiplied by the coefficient of the pressure recorder ..., P: when 2mI) of air is injected into the range, the internal pressure of the pool, that is, the horizontal coordinate 40.4mr ((;-74.1) horizontal and nominal coordinate values multiplied by the coefficient of the pressure recorder 1.1 (for the K2 type pressure recorder, the coefficient C
3.6 Force recorder, the system is 2.0) 8.7 Shape ratio P/L
P ratio is the shape ratio.
8.8 Deformation energy W
1 The energy required for dough to be deformed from the original to the breaking, expressed in 1/0 millijoulomb (:01J), use PL value to establish an average curve instead of the actual curve, and use the cumulative filter curve area (expressed in cm). There are two methods for calculating W value: standard calculation method and standard calculation method: 8.8.1 Standard calculation method
juice calculation formula is shown in formula (2):
W = 1RXV.XS
Formula,
Inflated volume unit is sense (mL) + equal to the square of inflation index. A break rate point disease coordinates, unit is milli-water (m). 1.
The inner mountain product of the curve is half a cubic centimeter (c\). 1.32-
A series. This coefficient involves the relationship between the line semi-standard and the pressure value, the pressure recorder system, the quality of the fixed and closed base, the relationship between the first generation of instruments and modern artificial instruments, etc.:
8.8.2 Buy moon stove algorithm
For! The practical calculation method is adopted, formula (3). W = 6. 54 x S
The inner surface of the line is half a cubic centimeter cm! . 6. 51
is valid under the following conditions:
1) the water sweeping recorder can record the number of rotation supply lines, from the function position decision to the limit block is 55:2 blowing home gas end connection is 961./h;
3! Water transport recorder system efficiency = 1.1,
8.9 integral recorder RCV4 or sex screen recorder (Alveniink) (
sounding room recorder (Alveolinx) or and sub-recording false (RCV) can replace the pressure recorder for dynamic recording calculation, the measurement results of the blowing pool are displayed, the original recorder W value is calculated according to the formula W-0.=4x, and the sub-recording W value is replaced by the formula =7.16×S, P/. The value is calculated by the average of the production and the average value of the product, rather than the average value of several P/E values. The measured value is expressed in the following way: The measured value is accurate to 0.1 unit: The measured value is accurate to the nearest integer unit (IU-): The measured value is accurate to 3.01/1, and the measured value is accurate to 0.1:4—2005
8.5 The ratio of the burst pressure P
is proportional to the rupture point pressure value. It is equal to the horizontal and vertical coordinate values of the rupture point multiplied by the coefficient of the pressure recorder ★1.1 (for K2 type pressure recorder, the coefficient C
3.6 Elasticity index I.
is the percentage value of Pm P/P), P: When 2mI) of air is injected into the range, the internal pressure of the pool, that is, the horizontal coordinate 40.4mr ((;-74.1) horizontal and nominal coordinate values multiplied by the coefficient of the force recorder 1.1 (for K2 type pressure recorder Instrument, the system is 2.0) 8.7 Shape ratio P/L
P ratio is the shape ratio.
8.8 Deformation energy W
1 The energy required for dough to be deformed from the original to the breaking, expressed in 1/0 millijoulomb (:01J), use PL value to establish an average curve instead of the actual curve, and use the product to calculate the product of the filter curve area (expressed in cm). There are two methods for calculating W value: standard calculation method and standard calculation method: 8.8.1 Standard calculation method
juice calculation formula is shown in formula (2):
W = 1RXV.XS
Formula,
Inflated volume unit is sense (mL) + equal to the square of inflation index. A break rate point disease coordinates, unit is milli-water (m). 1.
The inner mountain product of the curve is half a cubic centimeter (c\). 1.32-
A series. This coefficient involves the relationship between the line semi-standard and the pressure value, the pressure recorder system, the quality of the fixed and closed base, the relationship between the first generation of instruments and modern artificial instruments, etc.:
8.8.2 Buy moon stove algorithm
For! The practical calculation method is adopted, formula (3). W = 6. 54 x S
The inner surface of the line is half a cubic centimeter cm! . 6. 51
is valid in the following parts:
1) The water pressure recorder can record the number of rotation lines, from the function position to the limit block is 55:2 blowing home gas end connection is 961./h;
3! Water transport recorder system efficiency = 1.1,
8.9 integral recorder RCV4 or sex screen recorder (Alveniink) (
sounding room recorder (Alveolinx) or and sub-recording false (RCV) can replace the pressure recorder for dynamic recording calculation, the measurement result of the blowing pool line is shown As a result, the original recorder W value is calculated according to the formula W-0.=4x, while the sub-record W value is calculated by the formula =7.16×S, and the P/. value is calculated by the average value of the product and the average value of the product, rather than the average value of several P/.10. The measured value is expressed in the following way:
and user. Accurate to 0.1 unit:
! Accurate to the unit,
..G is accurate to 3.1 units;
W is accurate to the integer unit (IU-):
-1. Accurate to 3.01
1, accurate to 0.1:4—2005
8.5 The ratio of the burst pressure P
is proportional to the rupture point pressure value. It is equal to the horizontal and vertical coordinate values of the rupture point multiplied by the coefficient of the pressure recorder ★1.1 (for K2 type pressure recorder, the coefficient C
3.6 Elasticity index I.
is the percentage value of Pm P/P), P: When 2mI) of air is injected into the range, the internal pressure of the pool, that is, the horizontal coordinate 40.4mr ((;-74.1) horizontal and nominal coordinate values multiplied by the coefficient of the force recorder 1.1 (for K2 type pressure recorder Instrument, the system is 2.0) 8.7 Shape ratio P/L
P ratio is the shape ratio.
8.8 Deformation energy W
1 The energy required for dough to be deformed from the original to the breaking, expressed in 1/0 millijoulomb (:01J), use PL value to establish an average curve instead of the actual curve, and use the product to calculate the product of the filter curve area (expressed in cm). There are two methods for calculating W value: standard calculation method and standard calculation method: 8.8.1 Standard calculation method
juice calculation formula is shown in formula (2):
W = 1RXV.XS
Formula,
Inflated volume unit is sense (mL) + equal to the square of inflation index. A break rate point disease coordinates, unit is milli-water (m). 1.bZxz.net
The inner mountain product of the curve is half a cubic centimeter (c\). 1.32-
A series. This coefficient involves the relationship between the line semi-standard and the pressure value, the pressure recorder system, the quality of the fixed and closed base, the relationship between the first generation of instruments and modern artificial instruments, etc.:
8.8.2 Buy moon stove algorithm
For! The practical calculation method is adopted, formula (3). W = 6. 54 x S
The inner surface of the line is half a cubic centimeter cm! . 6. 51
is valid in the following parts:
1) The water pressure recorder can record the number of rotation lines, from the function position to the limit block is 55:2 blowing home gas end connection is 961./h;
3! Water transport recorder system efficiency = 1.1,
8.9 integral recorder RCV4 or sex screen recorder (Alveniink) (
sounding room recorder (Alveolinx) or and sub-recording false (RCV) can replace the pressure recorder for dynamic recording calculation, the measurement result of the blowing pool line is shown As a result, the original recorder W value is calculated according to the formula W-0.=4x, while the sub-record W value is calculated by the formula =7.16×S, and the P/. value is calculated by the average value of the product and the average value of the product, rather than the average value of several P/.10. The measured value is expressed in the following way:
and user. Accurate to 0.1 unit:
! Accurate to the unit,
..G is accurate to 3.1 units;
W is accurate to the integer unit (IU-):
-1. Accurate to 3.01
1, accurate to 0.1:
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