糕点、饼干、面包质量感官指标标准（Criteria for the quality of pastry, biscuits and bread）.doc
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糕点、饼干、面包质量感官指标标准（Criteria for the quality of pastry, biscuits and bread）
According to the standards: GB 7100-7100 the health standard for cakes, biscuits, bread,
Sensory indexes, cakes, biscuits, bread, should have their normal color, smell and taste, can not have rancidity, mold and other miscellaneous flavour, food may not be effective insect, mildew, and other foreign pollutants inside and outside.
Decorating the cake
According to the standards: GB 7099-7099 the health standard for decorating a cake
Sensory indicators: the normal color, smell and taste of various kinds of mounted cakes are not allowed to have the smell of moldy and mildew. The cake is not allowed to have mildew, insects and foreign pollutants inside and outside the cake.
Bread
According to the standard: QB 1252-91 bread
Sensory indicators:
(1)
Complete, no defect, cracks, pits, shape should conform to the variety, surface smooth, no white powder and spots.
(2) the color
The surface is golden or light brown, uniform, no scorched and white.
(3) smell
It should have the aroma of baking and fermented bread and have a blend of aromatic flavor and odor.
(4) taste
The soft, unsticky, unkind, odorless, unmelted sugar and salt grains.
(5) organization
Delicate and elastic, the face porosity is uniform, the texture is uniform and clear, it is spongy, there is no obvious big hole and local overhard; After slicing, there is no obvious slags.
Crisp sex biscuits
According to the standard: 1433.1-92 QB cookie 〓 crisp sex cookies
Sensory indicators:
(1)
The shape is complete, the pattern is clear, the thickness is basically even, not shrinking, no deformation, no foaming, no bigger or more concave bottom. Granulated sugar particles are allowed on the surface of special processing varieties.
(2) color
It is brownish yellow or golden or the color of this variety should have the color, the color is basically even, the surface is slightly shiny, no white powder, should n
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