Edible wheat starch/food product testing

1. Sensory Index Detection

1.1 Take an appropriate amount of sample and place it in a white porcelain plate. Under natural light conditions, observe its color, morphology, and impurities with the naked eye

1.2 Take 20g of starch sample and place it in a 100mL ground bottle. Add 50mL of warm water at 50 ° C, cover it, shake for 30 seconds, and smell its odor

2. Moisture detection

Moisture detection shall be carried out according to the direct drying method in GB 5009.3

3. Acidity testing

Acidity testing shall be carried out in accordance with the provisions of GB 5009.239 Methods for the Determination of Starch and Its Derivatives.

4. Ash detection

Ash detection shall be carried out in accordance with GB 5009.4 for the determination of total ash in food.

5. Protein detection

Protein detection shall be carried out according to GB/T 22427.10 (nitrogen converted to protein coefficient of 5.7)

6. Fat detection

Fat detection shall be carried out according to the methods specified in Appendix A

7. Spot detection

Spot detection shall be carried out in accordance with GB/T 22427.4

8. Fineness testing

Fineness testing shall be carried out in accordance with GB/T 22427.5

9. Whiteness detection.

Whiteness detection shall be carried out according to GB/T 22427.6; Execution

Why choose environmental spectrum for quality inspection reports

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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8. The testing report is authoritative and effective, and is generally used in China