糕点、饼干、面包质量感官指标标准（Pastry, biscuit, bread, quality, sensory index）.docVIP

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糕点、饼干、面包质量感官指标标准（Pastry, biscuit, bread, quality, sensory index）.doc

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糕点、饼干、面包质量感官指标标准（Pastry, biscuit, bread, quality, sensory index）

糕点、饼干、面包质量感官指标标准（Pastry, biscuit, bread, quality, sensory index） Pastry, biscuit, bread quality sensory index standard (03-12-30) Cakes, biscuits and bread According to the standard: GB 7100-86 cakes, biscuits and bread sanitary standard of the Sensory indicators: cakes, biscuits and bread should have their normal color, smell and taste, no taste rancidity and moldy food, and no insect, mildew and other external contaminants. The The decorative cake According to the standard: GB 7099-86 sanitary standard of the decorative cake Sensory indicators: with a variety of decorative cake of normal color, smell and taste, no smell rancid moldy, cake and may not have mildew, vermin and external contaminants. The The bread By standard: QB 1252-91, bread The The sensory index: (1) the form Complete, no defects, cracks, pits, shape should be consistent with the shape of the species, smooth surface, no white powder and spots. The (2) colour and lustre The The surface is golden or light brown, uniform, without burning and white. The (3) the smell Should be baked and fermented bread flavor, and has a modified imitation flavor, no odor. The (4) the taste Soft taste, not sticky, not gritty, no smell, no sugar, coarse salt melt. The (5) organization The Delicate, elastic, uniform pore size section, texture clear, spongy, no obvious holes and local excellent; were not broken, there is no obvious dregs. The Crisp biscuit The According to the standard: QB 1433.1-92 cookie biscuit. The The sensory index: (1) the form Complete shape, pattern clear, uniform thickness, no shrinkage, no deformation, no bubble, no more or larger base. Sugar granules are allowed on the surface of special processing varieties. The (2) the color It is brownish yellow or golden yellow or the color and luster of this variety should be basically uniform. The surface is slightly lustrous, without white powder, and should not be too white or over burnt. The (3) the taste and taste It has the proper fragrance and no p