This standard specifies the terms, definitions, principles, reagents, instruments, determination procedures and results for the determination of rice gum consistency, which is suitable for the determination of brown rice and rice gum consistency. The gel consistency of rice is reflected by measuring the flow length of rice flour in the horizontal state after gelatinization, which provides a scientific basis for the mass evaluation of rice.
This summary is not the original standard text and is for reference only. For accurate information, please obtain it through official channels.
| Status | Active | ||
|---|---|---|---|
| CCS | B20 | ICS | 67.060 |
| Release Date | 2008-08-04 00:00:00 | Implementation Date | 2008-12-01 00:00:00 |