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GOST 5668-68

ГОСТ 5668-68

Bread and bakery products. Methods for determination of fat content

Хлеб и хлебобулочные изделия. Методы определения массовой доли жира

Status: Effective - Supersedes. The limitation of effectiveness has been lifted: Decree of the State Standard No. 1816 of 11/27/91

The standard applies to bread, bakery, donuts, rusks, straws and establishes methods for determining the mass fraction of fat in them: a) an extraction method with preliminary hydrolysis of the sample; b) refractometric (accelerated); d) butyrometric (accelerated).

Стандарт распространяется на хлеб, булочные, бараночные, сухарные изделия, соломку и устанавливает методы определения массовой доли в них жира: а) экстракционный метод с предварительным гидролизом навески; б) рефрактометрический (ускоренный); г) бутирометрический (ускоренный).

Choose Language: 
Format: Electronic (pdf/doc)

Approved: Committee of Standards, Measures and Measuring Instruments under the Council of Ministers of the USSR, 7/15/1968

SKU: RUSS55309

Price: $184.00

English keywords: cereals; legumes; processed products;

National keywords: баранки; сухари; хлеб;

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The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.6 Flour and cereal products, baking industry, starch and starch products »

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 »

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) »


The Document is Replaced With:

GOST 5668-2022: Bakery products. Methods for determination of mass fraction of fat

As a Replacement Of:

GOST 5668-51: Bakery products. Method of determination of fat content

The Document References:

GOST 11270-88: Bakery products. Solomka

GOST 12026-76: Filter paper for laboratory application

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

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GOST 20015-88: Chloroform. Specifications

GOST 21094-75: Bread and bakery products. Method for determination of moisture

GOST 22524-77: Glass density bottles. Specifications

GOST 23094-78: Glass butyrometers. General specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 28498-90: Liquid-in-glass thermometers

GOST 2874-82: Drinking water. Hygienic requirements and quality control

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The Document is Referenced By:

GOST 11270-88: Bakery products. Solomka

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 14121-69: Tea rolls

GOST 24298-80: Bakery products. Rolls

GOST 24557-89: Rich bakery products

GOST 25832-89: Dietic bakery products

GOST 27842-88: Wheat bread

GOST 27844-88: Bakery products

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GOST 28807-90: Rye and mixed rye-wheat bread

GOST 28808-90: Bread made from wheat flour

GOST 28809-90: Rolls

GOST 30317-95: Rusk bakery products

GOST 30354-96: Ring-shaped bakery products

GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

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GOST 31752-2012: Products bakery in wrapping. Specifications

GOST 31805-2012: Products bakery from wheat flour. General specifications

GOST 31805-2018: Bakery products from wheat baking flour. General specifications

GOST 31806-2012: Frozen and cooled prepared baking mixes. General specifications

GOST 31807-2012: Bakery products from rye flour and rye-and- wheat flour. General specifications

GOST 31807-2018: Bakery products from rye baking flour and rye-and-wheat baking flour. General specifications

GOST 32124-2013: Ring-shaped rolls. General specifications

GOST 34835-2022: Specialized food products. Gluten-free bakery products. General specifications

GOST 34836-2022: Specialized food products. Bakery products for baby food on the basis of wheat flour. Technical conditions

GOST 7128-91: Ring-shaped bakery products

GOST 8494-73: Wheaten rusks

GOST 8494-96: Rich wheat rusks

GOST 9712-61: High-caloric buns

GOST 9713-95: Fancy bakery products

GOST 9831-61: Packed rich tea-bread

GOST 9846-88: Cracker-type bread

GOST 9903-61: Rye flat cake

GOST 9906-61: Khlyebyets (bread) (No Suggestions)

GOST R 50763-2007: Public catering. Products of public catering. General specifications

GOST R 50763-95: Public catering. Products of catering. General specifications

GOST R 52462-2005: Products bakery from wheat flour. General specifications

GOST R 52697-2006: Frozen and cooled prepared baking mixes. General specifications

GOST R 52961-2008: Bakery products from rye flour and rye-and-wheat flour. General specifications

GOST R 53072-2008: Products bakery in wrapping. Specifications

GOST R 53882-2010: Ring-shaped. General specifications

GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests

GOST R 54645-2011: Ring shaped crusts. General specifications

GOST R 56630-2015: Bakery products from rye bakery flour and rye bakery-and-wheat bakery flour. General specifications

GOST R 56631-2015: Products bakery from wheat bakery flour. General specifications

GOST R 56632-2015: Products bakery of low humidity. Solomka. General specifications

GOST R 57607-2017: Wheat bakery products. Rich bread in wrapping. Specifications

GOST R 57609-2017: Rye-wheaten bun. Cake "Rye". Specifications

GOST R 57935-2017: Bakery product made from wheat flour butter. «High-caloric bun». Ѕpecifications

GOST R 57936-2017: Bakery product made from wheat flour butter. Leningrad small loaf. Ѕpecifications

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GOST R 58161-2018: Bakery products for children supply. General specifications

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MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies

PNST 286-2018: Russian system of quality. Comparative testing of ring-shaped rolls

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STB 926-98: Bakery products. Crackers. General specifications

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