An interstate standard has been developed to determine the quality of flour and bran
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They will examine food for color, smell, taste and crunch.
The interstate standard, which will be used to determine the various characteristics of flour and bran, was released by Rosstandart.
As it became known to MK, experts will determine the quality of flour and bran by their color, smell, taste and crunch. To conduct the study, experts will be admitted with an education of at least a secondary professional, with experience in performing such work and trained to act according to the method described in GOST.
The color of flour and bran is determined in diffused daylight, as well as under illumination with incandescent or fluorescent lamps. But if the experts disagree, then the second and third options are not used. In order to find out if the flour has the “correct” color, 10-15 grams of the test sample should be applied to the assay glass and smoothed over it with another glass. The same must be done with the flour of the reference sample, and then compare them. To determine the smell of flour or bran, you need to pour them on paper, then heat them with your breath and smell them. Another option is to wet them, so the smell will be more intense. But the taste and crunch is determined by chewing one or two servings per gram of the substance. If tasters disagree on taste, smell, and crunchiness, they will need to bake bread with the flour being tested. The requirements for the test conditions are quite simple: temperature – 18-35 degrees, relative humidity – no more than 75%.
In addition to Russia, the new standard will operate in Armenia, Belarus, Kyrgyzstan and Uzbekistan.
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