GOST 5670-51
ГОСТ 5670-51
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Backery goods, methods for determination of acidity
Хлеб и хлебобулочные изделия. Методы определения кислотности
Status: Not effective - Superseded. IUS 12-1996
This standard applies to bread and bakery products and establishes methods for determining the crumb acidity. Under the degree of acidity understand the volume in cm cube. 1 mol / dm cub. (1 n.) Solution of sodium hydroxide or potassium hydroxide necessary to neutralize the acids contained in 100 g of bread crumb and bakery products
Настоящий стандарт распространяется на хлеб и хлебобулочные изделия и устанавливает методы определения кислотности мякиша. Под градусом кислотности понимают объем в см куб. 1 моль/дм куб. (1 н.) раствора гидроокиси натрия или гидроокиси калия, необходимых для нейтрализации кислот, содержащихся в 100 г мякиша хлеба и хлебобулочных изделий
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Format: Electronic (pdf/doc)
Approved: Gosstandart of the USSR,
2/19/1951
SKU: RUSS43710
The Product is Contained in the Following Classifiers:
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 5670-96: Bread, rolls and buns. Methods for determination of acidity
The Document References:
GOST 4203-65: Potassium hydroxide
GOST 4328-66: Sodium hydroxide
GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass
GOST 5850-51: Phenolphthalein
The Document is Referenced By:
GOST 10074-69: Milk bread
GOST 11835-66: Civil bread. Specifications
GOST 12267-66: Polessky bread. Specifications
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
GOST R 50763-95: Public catering. Products of catering. General specifications
RST RSFSR 496-82: Bread. National grades. Specifications
RST RSFSR 539-86: Gourmet bun. Technical conditions
RST RSFSR 747-88: Baking and bakery products. General technical conditions
ST RK 296-97: Patties with meat and liver stuffing. Technical conditions
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