Quality inspection of raw grain storage

Wheat and wheat flour gluten content - Part 3: Determination of dry gluten range by oven drying method - This part of GB/T 5506 specifies the method for determining dry gluten content of wet gluten prepared from GB/T 5506.1 and GB/T 5506,2 by oven drying. This section is also applicable to the determination of moisture content in wet gluten. 2 Normative References: The clauses in the following documents become the clauses of this part through the reference surface of GB/T 5506. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions do not apply to this section. However, parties to agreements based on this section are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this section. GB/T 5506.1 Wheat and Wheat Flour Gluten Content, Part 1: Determination of Wet Gluten Content by Hand Wash Method (GB/T 5506,1 · -2008, ISO 21415-1:2006, MOD) GB/T 5506.2 Wheat and Wheat Flour Gluten Content, Part 2: Instrumental Method for Determination of Wet Gluten (GB/T 5506,2-2008, ISO 21415-2:2006, IDT) GB/T 5506,4 Wheat and Wheat Flour: Gluten Content, Part 4: Rapid Drying Method for Determination of Dry Gluten (GB/T 5506.4-2008, ISO 21415-4:2006, IDT) GB/T 21305 Determination of Moisture Content in Grains and Cereal Products, Routine Method (GB/T 21305-2007, ISO 7121998, IDT)

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

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3. Mail samples and arrange testing

4. Progress tracking and result feedback

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6. If urgent or priority processing is required

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