GOST 5670-96
ГОСТ 5670-96
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Bread, rolls and buns. Methods for determination of acidity
Хлебобулочные изделия. Методы определения кислотности
Status: Effective - Supersedes. IUS 12-1996
The standard applies to bakery products, as well as baked goods of low humidity and establishes methods for determining the acidity.
Стандарт распространяется на хлебобулочные изделия, а также на хлебобулочные изделия пониженной влажности и устанавливает методы определения кислотности.
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Format: Electronic (pdf/doc)
Approved: Committee of the Russian Federation for Standardization, Metrology and Certification,
9/10/1996
SKU: RUSS56487
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 »
67.060 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) »
As a Replacement Of:
GOST 5670-51: Backery goods, methods for determination of acidity
The Document References:
GOST 11270-88: Bakery products. Solomka
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 24363-80: Reagents. Potassium hydroxide. Specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 5541-76: Corking means
GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass
GOST 6709-72: Distilled water. Specifications
GOST 7128-91: Ring-shaped bakery products
GOST 8494-96: Rich wheat rusks
GOST 9412-93: Medical gauze
GOST 9846-88: Cracker-type bread
The Document is Referenced By:
GOST 12582-67: Plain rye and mixed wheat-rye bread with long shelf-life preserved in alcohol
GOST 12583-67: Plain rye bread with long shelf-life preserved with application of heat stage sterilization
GOST 12584-67: Nareznye long loaves preserved in alcohol for a long shelf life
GOST 13657-68: Rye bread and mixed wheat-rye bread preserved in spirit for short-term storage
GOST 14121-69: Tea rolls
GOST 2077-84: Rye bread, mixed rye-wheat bread and mixed wheat-rye bread
GOST 24298-80: Bakery products. Rolls
GOST 24557-89: Rich bakery products
GOST 25832-89: Dietic bakery products
GOST 26982-86: Bread liubitelskii
GOST 26983-2015: Darnitsky bread. Specifications
GOST 26983-86: Darnitskii bread
GOST 26984-86: Stolichny bread
GOST 26985-86: Bread rossiiskii
GOST 26986-86: Bread delicates
GOST 26987-86: White bread from wheat flour of the premium, first and second grades.
GOST 27842-88: Wheat bread
GOST 27844-88: Bakery products
GOST 28620-90: Bread buns. General specifications
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
GOST 30390-95: Public catering. Products of catering. General specifications
GOST 31751-2012: Fried bread products. General specifications
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 5311-50: Karelan bread
GOST 7128-91: Ring-shaped bakery products
GOST 8494-96: Rich wheat rusks
GOST 9511-80: Puff bakery products
GOST 9712-61: High-caloric buns
GOST 9713-95: Fancy bakery products
GOST 9831-61: Packed rich tea-bread
GOST 9906-61: Khlyebyets (bread) (No Suggestions)
GOST R 50763-2007: Public catering. Products of public 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 52811-2007: Fried bread products. 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 57610-2017: Wheaten-rye bakery product. Bread "Karelian". 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
GOST R 57937-2017: Bakery product made from wheat flour butter. Bun for tea. Specifications
GOST R 58161-2018: Bakery products for children supply. General specifications
GOST R 58233-2018: Wheat bread. Ѕpecifications
KMS 1161:2009: Bread potato chips. General technical specifications
KMS 128:99: Scones. Technical conditions
PNST 286-2018: Russian system of quality. Comparative testing of ring-shaped rolls
STB 1007-96: Dietary and nutritional bakery products. General specifications
STB 703-2003: Pies. General specifications
STB 926-98: Bakery products. Crackers. General specifications
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