Chinese Standard: GB/T 14612-2008

Inspection of grain and oils—Bread baking test of wheat flour—Sponge-dough method

全国粮油标准化技术委员会

本标准规定了中种发酵法面包烘焙试验的方法原理、材料、仪器和设备、配方和操作步骤及品质评价。
本标准适用于利用中种发酵法评价小麦粉的面包烘焙品质，也适用于评价小麦与其他谷物复合粉以及其他配料对面包烘焙品质的影响。

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