GOST 5670-1996
Bread, rolls and buns. Methods for determination of acidity

Standard No.

GOST 5670-1996

Release Date

1996

Published By

RU-GOST R

Latest

GOST 5670-1996

Replace

GOST 5670-1951 GOST 7128-1991

Scope

This standard applies to bakery products, as well as bakery products of low humidity and establishes the

GOST 5670-1996 Referenced Document

• GOST 11270-1988 Bakery products. Solomka. General specifications
• GOST 1770-1974 Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
• GOST 24104-2001 Laboratory scales. General technical requirements*， 2024-04-17 Update
• GOST 24363-1980 Reagents. Potassium hydroxide. Specifications
• GOST 25336-1982 Laboratory glassware and equipment. Basic parameters and dimensions
• GOST 2874-1982 Drinking water. Hygienic requirements and quality control
• GOST 29227-1991 Laboratory glassware. Graduated pipettes. Part 1. General requirements
• GOST 29251-1991 Laboratory glassware. Burettes. Part 1. General requirements
• GOST 4328-1977 Reagents. Sodium hydroxide. Specifications
• GOST 5541-2002 Cork means of closing. General specifications*， 2024-04-17 Update
• GOST 5667-1965 Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass*， 2024-04-17 Update
• GOST 6709-1972 Distilled water. Specifications
• GOST 7128-1991 Ring-shaped rolls. Specifications
• GOST 8494-1996 Wheat rusks. Specifications
• GOST 9412-1993 Medical gauze. General specifications
• GOST 9846-1988 Crispbread. Specifications
• GOST R 51232-1998 Drinking water. General requirements for organization and quality control methods*， 1998-04-17 Update

GOST 5670-1996 history

• 1996 GOST 5670-1996 Bread, rolls and buns. Methods for determination of acidity
• 1951 GOST 5670-1951 Backery goods, methods for determination of acidity