1 Scope
This standard specifies relevant terms and definitions, quality requirements, inspection methods, inspection rules, judgment rules, label identification, packaging, storage and transportation requirements of wheat gluten.
This standard is applicable to wheat gluten products extracted from wheat through various technologies.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB 1351 Wheat
GB 1355 Wheat Flour
GB 2715 Hygienic Standard for Grains
GB/T 5490 General Rules of Inspection Grain, Oil Seeds and Vegetable Oils
GB 5491 Inspection of Grain and Oilseeds - Methods for Sampling and Sample Reduction
GB/T 5497 Inspection of Grain and Oilseeds - Methods for Determination of Moisture Content
GB/T 5505 Inspection of Grain and Oilseeds - Methods for Determination of Ash Content
GB/T 5507 Inspection of Grain and Oilseeds - Methods for Determination of Fineness Degree of Flours
GB/T 5511 Inspection of Grain and Oilseeds - Methods for Determination of Crude Protein
GB/T 5512 Inspection of Grain and Oilseeds - Methods for Determination of Crude Fat
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB 13078 Hygienical Standard for Feeds
GB/T 17109 Package of Grain Sells
3 Terms and Definitions
For the purpose of this standard, the following terms and definitions apply.
Foreword I
1 Scope
2 Normative References
3 Terms and Definitions
4 Quality Requirements
5 Inspection Methods
6 Inspection Rules
7 Judgment Rules
8 Label Identification
9 Packaging, Storage and Transportation
Appendix A (Normative) Method for Determining the Water Absorption of Wheat Gluten
