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GOST 5669-51

ГОСТ 5669-51

Backery goods. Method for determination of porosity

Хлеб и хлебобулочные изделия. Метод определения пористости

Status: Not effective - Superseded. IUS 1-1997

This standard applies to bread and bakery products weighing 0.2 kg or more sets the method for determining the porosity of the crumb. Under the porosity understand the ratio of the pore volume of the crumb to the total volume of the crumb, expressed as a percentage

Настоящий стандарт распространяется на хлеб и хлебобулочные изделия массой 0,2 кг и более устанавливает метод определения пористости мякиша. Под пористостью понимают отношение объема пор мякиша к общему объему хлебного мякиша, выраженное в процентах

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Format: Electronic (pdf/doc)

Approved: Gosstandart of the USSR, 2/19/1951

SKU: RUSS43709


English keywords: analysis; bread; porosity;


Price: imgalt
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The Product is Contained in the Following Classifiers:

ISO classifier » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »

National standards » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »

ISO classifier » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »

National standards » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N3 Flour and cereal products and bakery products » N39 Test methods. Packaging. Marking »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Control methods (testing, analysis, measurements) »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Sugar and bakery products »


The Document is Replaced With:

GOST 5669-96: Bakery products. Method for determination of porosity

The Document References:

GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass

The Document is Referenced By:

GOST 10074-69: Milk bread

GOST 11835-66: Civil bread. Specifications

GOST 12267-66: Polessky bread. Specifications

GOST 12584-67: Nareznye long loaves preserved in alcohol for a long shelf life

GOST 12792-67: Byelorussian bread

GOST 13657-68: Rye bread and mixed wheat-rye bread preserved in spirit for short-term storage

GOST 14697-69: Dinner bread Technical specifications.

GOST 26982-86: Bread liubitelskii

RST RSFSR 496-82: Bread. National grades. Specifications

RST RSFSR 747-88: Baking and bakery products. General technical conditions

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