GOST 26361-2013

ГОСТ 26361-2013

Flour. Method for determination of whiteness

Мука. Метод определения белизны

Status: Effective - Supersedes. IUS 7-2014

This standard applies to wheat flour, rye baking flour and establishes a method for determining its whiteness.

Настоящий стандарт распространяется на пшеничную муку, ржаную хлебопекарную муку и устанавливает метод определения ее белизны

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Format: Electronic (pdf/doc)

Approved: Federal Agency for Technical Regulation and Metrology, 6/28/2013

SKU: RUSS61439

Price: $225.00




The Product is Contained in the Following Classifiers:

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 OKSTU » PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES » Control methods (testing, analysis, measurements) »


As a Replacement Of:

GOST 26361-84: Flour. Method for determination of whiteness

The Document References:

GOST 12.0.004-90: Organization of training for labor safety. General rules

GOST 26361-84: Flour. Method for determination of whiteness

GOST 27560-87: Flour and bran. Method for determination of particle size

GOST 27668-88: Flour and bran. Acceptance and sampling methods

GOST 3826-82: Wire cloth nets with square mesh. Specifications

GOST 4403-91: Fabrics of silk and synthetic threads for sieves. General specifications

GOST ISO 5725-1-2003: Accuracy (trueness and precision) of measurement methods and results. Part 1. Basic terms and definitions

GOST ISO 5725-2-2003: Accuracy (trueness and precision) of measurement methods and results. Part 2. The primary method of determining the repeatability and reproducibility of a standard measurement method

GOST ISO 5725-3-2003: Accuracy (trueness and precision) of measurement methods and results. Part 3. Intermediate indicators of the precision of a standard measurement method

GOST ISO 5725-6-2003: Accuracy (trueness and precision) of measurement methods and results. Part 6. Using the values of precision in practice

The Document is Referenced By:

GOST 26574-2017: Wheat flour baking. Technical conditions

GOST 34142-2017: Flour triticale. Specifications

GOST 7045-2017: Flour rye bakery. Technical conditions

GOST R 56775-2015: Microcalcite. for construction materials. Specifications

PNST 279-2018: Russian system of quality. Comparative testing of wheat bakery flour of high grade

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