is 1960 (1979): wheatmeal bread

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IS 1960 (1979): Wheatmeal Bread [FAD 16: Foodgrains,Starches and Ready to Eat Foods]

IS : 1960 - 1979

Indian Standard SPECIFICATION FOR

WHEATMEAL BREAD

(Second Revision)

Second Reprint JUNE 1998

UIX 664.661

BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

Gr2 June 1980

xxx2010

IS : 1960 - 1979

Indian Standard

SPECIFICATION FOR WHEATMEAL BREAD

( Second Reuision )

Bakery and Confectionery Sectional Committee, AFDC 31

Chairman Representing

SHRI R. B. RAO Britannia Industries Limited, Bombay

Members

SHRI G. S. BAINS SHRI M. R. BHALERAO

Punjab Agricultural University, Ludhiana Indian Sugar Mills Association, New Delhi

SHRI K. K. SHARMA ( Alternate ) SHRI D. S. CHADHA Central Committee for Food Standards, New Delhi

SMT D. MUKHERJEE ( Alternate ) THE CHAIRMAN Technical Standardization Committee ( Foodstuffs ),

Ministry of Agriculture and Irrigation. New Delhi

THE SECRETARY ( Alternate ) COL S. K. CHIB Quartermaster General’s Branch, Army Head-

quarters, New Delhi LT-COL K. N. ACHARYA ( Alternate )

SHRI N. B. CHOUDHARY Brady and Morris Engineering Company Limited,

SHRI S. C. DUBEY Bombay

School of Baking, Institute of Agriculture, Uni-

SHRI M. M. PATEL ( Alternate ) versity of Anand

SHRI R. N. GHATAK Indian Yeast Company Limited, Calcutta SHRI A. MAJUMDAR ( Alternate )

SHRI K. G. GHOSH Defence Food Research Laboratory, Mysore SHRI T. K. CHAKRABORTY ( Alternafe )

DR M. C. GUPTA Warner Hindustan Limited, Hyderabad DR U. RAVI RAO ( Alternate )

SHRI N. R. S. I?ENGAR SHRI E. K. JAYANARAYANAN

Parry’s Confectionery Limited, Madras Mohan Meakin Breweries Ltd. Mohan Nagar

( Ghaziabad ) SHRI JAI PAL SINOH (Alternate )

SHRI B. K. KHANNA Institute of Hotel Management, Catering & Nutri- tion, New Delhi

SARI A. F. MENDONCA ( Alternate ) SHRI L. N. MATHUR Daurala Sugar Works, Daurala ( Dist Meerut )

SHRI K. K. SHARMA ( Alternate ) ( Continued on page 2 )

@I Copyright 1989

BUREAU OF INDIAN STANDARDS This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and ’ reproduction in whole or in part by any means except ,.with written permission of\ the publisher shall be deemed to be an infringement &&pyright under the said Act.

IS : 1960 - 1979

( Continued from page 1 )

Members Represen f ing

DR V. B. MITBANDER Modern Bakeries ( India ) Ltd, New Delhi DR M. M. KRISHNA ( AIternate )

SHRI LALIT N~RULA The Federation of Hotel and Restaurant Associa- tion of India, New Delhi

SHRI K. K. MEHRA ( Alternate ) SHR~ G. K. NOON Royal Fancy Sweetmeat Saloon, Bombay

SHRI A. A. F~DVI ( Alternate) SHRI S. RAMASWAMY Directorate General of Technical Development,

New Delhi SHRI I. K. KAPUR ( Alternate )

SHRI M. G. SATHE Indian Confectionery Manufacturers’ Association, New Delhi

SHRI S. N. MAHESHWARI ( Alternate ) SHRI M. G. SATHE Federation of Biscuit Manufacturers’ of India,

Delhi SHRI M. N. KHANNA ( Alternate )

SHRI J. C. SHAH Monita Baking Corporation, Bombay SHRI PANKAJ V. SHAH ( Alternate )

SHRI S. R. SHURPALEKAR Central Food Technological Research Institute ( CSIR ), Mysore

SHRI S. B. SINGH Publ~uc~;a$st, Government of Uttar Pradesh,

SHRI D. V. TANDON Socidty of Indian Bakers, New Delhi SHRI S. P. VIRMANI Roller Flour Millers’ Federation of India,

New Delhi SHRI K. B. THIAGARAJAN ( Alternate )

SHR~ T. PURNANANDAM, Director General, I.31 ( Ex-officio Member ) Director ( Agri & Food )

Secretary SWT SHASHI SAREEN

Assistant Director ( Agri % Food ), IS1

Bakery

Convener

SHRI G. S. BAINS

Members CAPT S. V. S. CHOUDHARY

SHRI S. C. DUBEY

SHRI S. S. LANGAR DR V K. MEHROTRA SHRI M. G. NERURKAR

Subcommittee, AFDC 31:l

Punjab Agricultural University, Ludhiana

Quartermaster General’s Branch, Army Head: quarters, New Delhi

School of Baking. Institute of Agriculture, Uni- versity of A&nd

Dalima Biscuits Limited, Rajpura Modern Bakeries India Ltd, New Delhi Corn Products Company ( India ) Limited, Bombay . .

SHRI A. G. BUDHISAGAR ( Alternate ) SHRI J. C. SHAH Monita Baking Corporation, Bombay

SHRI K. H. TIMBADIA ( Alternate ) SHRI S. R. SHURPALEKAR Central Food Technological Research Institute

( CSIR 1. Mysore SHRI D. V. TANDON Society of Indian Bakers, New Delhi DR (SMT) L. N. VACHHA Public Health Laboratory, Pune

2

IS: 1960- 1979

Indian Standard

SPECIFICATION FOR WHEATMEAL BREAD

( Second ReMon )

0. FOREWORD

0.1 This Indian Standard ( Second Revision) was adopted by the Indian Standards Institution on 26 September 1979, after the draft finalized by the Bakery and Confectionery Sectional Committee had been approved by the Agricultural and Food Products Division Council.

0.2 This Indian Standard was first published in 1961 and then subsequently revised in 1974. In the first revised version, additional requirements for volume to mass ratio and acid insoluble ash had been specified, besides expanding the list of ingredients. In view of the latest technological advances, the Committee felt that this standard should be revised again. In this second revision, the list of ingredients has been further expanded and the dough conditioners have also been included among the optional ingredients.

0.3 Requirements for white bread are covered in IS: 1483-1979*. The Committee responsible for the preparation of this standard felt that a separate standard for wheatmeal bread should be prepared in view of the following:

a) Basic raw material for the preparation of the two types of breads being different, the requirements for characteristics like crude fibre would be different; and

b) Wheatmeal bread is sold at a premium in the market and some manufacturers might sell white bread coloured with caramel as brown or wheatmeal bread.

0.4 In the preparation of this standard, due consideration has been given to the Prevention of Food Adulteration Act, 1954 and the Rules framed thereunder. Due consideration has also been given to the standards of Weights and Measures ( Packaged Commodities ) Rules, 1977. However, this standard is subject to the restrictions imposed under these regulations, wherever applicable.

*Specification for white bread ( second revision ).

3

IS : 1960 - 1979

0.5 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, express- ing the result of a test, shall be rounded off in accordance with IS : 2-l960*. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements and the methods of sampling and test for wheatmeal bread.

1.1.1 This standard does not cover the requirements for white bread, fancy bread, fruit bread, buns, rolls and chemically aerated braed.

2. ESSENTIAL INGREDIENTS

2.0 The following materials shall be used in the preparation of dough for wheatmeal bread.

2.1 Wheat ATTA of the blend.

-conforming to IS : 1155-1968t, not less than 65 percent

2.2 MAIDA - conforming to IS : 7464-1974:.

2.3 Leavening Agents - tion may be used:

Any of the following agents, singly or in combina-

a) Baker’s yeast, conforming to IS : 1320-1972s; b) Earm and hope; c) Fermented juice obtained from palms; and d) Lactic acid ferment.

2.4 Edible Common Salt -conforming to IS : 253-197011.

2.5 Water - ( See IS : 4251-19679. )

3. OPTIONAL INGREDIENTS

3.1 In addition to the essential ingredients specified in 2, any of the following ingredients may be added to the wheatmeal bread dough:

1) Milk and/ormilk products -condensed milk (see IS : 1166-1973**), milk powder (whole and skim) (see IS: 1165-1975tt), whey and curd;

*Rules for rounding off numerical values ( revised ). tsnecification for wheat ATTA ( second revision 1. SSbecification for wheat flour fdr use in bread inbustry. $Specification for baker’s yeast ( first revision ). IlSpecification for edible common salt ( second revision ). IQuality tolerances for water for processed food industry. **Specification for condensed milk ( first revision ). ttspecification for milk powder ( second revision ).

4

2) 3)

4)

5)

6)

7)

8)

9)

10)

11)

12)

13)

14)

15)

16)

17)

18)

19)

IS : 1960 - 1979

Vital gluten;

Sugar and sugar products;

Honey;

Liquid glucose ( see IS : 873-1974* );

Dextrose monohydrate ( see IS : 874-1975t );

Malt products;

Other edible flours and starches, such as potato flour, corn flour ( see IS: 1005-1976: ), tapioca flour ( see IS : 1318-1969s );

Edible oilseed flours, both expeller pressed and solvent extracted and oilseed protein concentrates and isolates;

Fat, such as hydrogenated edible oil, refined edible oil of a suitable type, butter, ghee, and margarine or their mixture;

Vitamins and/or minerals;

Lecithin;

Fungal enzymes, protease and amylase;

Lysine;

Sorbitol;

Ammonium chloride;

Emulsifying agents such as glyceryl monostearate;

Stabilizing agents - permitted in PFA Rules; and

Ascorbic acid - not exceeding 0.5 g/kg of the mass of the flour.

3.2 Improvers -The following improvers in the. quantities given against each may be used:

a) Ammonium persulphate Not exceeding 25 g/kg of the mass of flour

b) Acid calcium phosphate Not exceeding 2.5 g/kg of the mass of the flour

c) Potassium bromate and/ Not exceeding 50 mg/kg of the mass or potassium iodate of the flour

*Specification for liquid glucose ( fiist revision ). tSpecification for dextrose monohydrate ( second revision ). SSpecification for edible maize starch ( corn flour ) ( second revision ). gspecification for edible tapioca flour ( firsr revision ).

IS : 1960 - 1979

3.3 Rope and Mould Inhibitors - The following rope and mould inhibitors in the quantities given against each may be used:

4

b)

c)

d)

e)

f)

d

Calcium or sodium pro- pionate

Acetic acid or lactic acid

Vinegar

Acid calcium phosphate

Sodium diacetate

Acid sodium pyrophos- phate

Sorbic acid and its salts

Not exceeding 3.5 g/kg of the mass of the flour


Equivalent to the concentration of acetic acid permitted [see 3.3(b) ]

Not exceeding 10 g/kg of the mass of the flour




3.4 Dough Conditioners - The following dough conditioners in the quantities given against each may be used:

a) Calcium or sodium salt Not exceeding 5.0 g/kg of the mass of stearoyl 2-lactylate of the flour

b) Polysorbates Not exceeding 5.0 g/kg of .the mass of the flour

4. REQUIREMENTS

4.1 The wheatmeal bread shall be baked in the conventional form, or in any other form, as agreed to between the purchaser and the vendor. The crust shall be uniform and brown to dark brown in colour. The crust shall not be scorched and shall be free from soot and any other foreign matter.

4.1.1 The loaf shall have a good volume. The crumb shall have small pores uniformly distributed throughout and with thin cell walls. It shall be free from non-porous mass, splits and large holes, lumps of flour or salt or if any other evidence of incomplete mixing or baking.

NOTE - The bread shall be considered as having good volume if its volume/mass ratio is not less than 2.5 when tested by the method given in Appendix A of IS:1483-1979*.

4.1.2 There shall be no hollow between the crust and the crumb.


6

IS : 1960 - 1979

4.1.3 The flavour shall be characteristic of a fresh, well-baked wheatmeal bread, free from staleness, bitterness or any other objectionable llavour or taste.

4.1.4 The bread shall also be free from indications of ‘rope’ or ‘mould. It shall also be free from added colouring matter.

4.2 The bread shall be manufactured in premises maintained under hygienic conditions ( see IS : 5059-1969* ).

4.3 The bread shall also conform to the requirements given in Table 1.

5. MASS

5.1 The mass of the bread loaf shall conform to the provisions of the Standards of Weights and Measures (Packaged Commodities) Rules, 1977.

TABLE 1 REQUIREMENTS FOR WHEATMEAL BREAD

SL No.

(1)

9

ii) iii)

iv)

( Clause 4.3 )

CHARACTERISTIC

(2)

To&insolid content, percent by mass,

PH

Acid insoluble ash ( on dry basis ), percent by mass, Max

Crude fibre ( on dry basis ), percent by mass, Max


REQUIREMENT METHOD OF TEST, REF TO APPENDIX OF IS: 1483-1979*

(3) (4) 60 B

55 to 6-o C

0.1 D

1.8 E

6. PACKING

6.1 The wheatmeal bread shall be wrapped or packed as such, or in sliced form, in clean waxed paper, greaseproof paper or any other suitable nontoxic wrapper. .

7. MARKING

7.1 The following particulars shall be clearly and indelibly marked on each pack of bread on the outer side of the wrapper. If printed, the ink used shall be non-toxic and non-transferable:

a) Name of the material;

*Code for hygienic conditions for large scale biscuit manufacturing units and bakery units.

7

IS : 1960 - 1979

b) Name and address of the manufacturer;

c) Trade-name, if any;

d) Mass of loaf when packed;

e) Any added special ingredients, for example, nutrients like vitamins and minerals; and

f) Other labelling requirements according to the provisions of the standards of Weights and Measures (Packaged Commodities ) Rules, 1977.

7.1.1 Each pack may also be marked with the IS1 Certification Mark.

NoTe-The use of the ISI Certification Mark is governed by the provisions of the Indian Standards Institution ( Certification Marks ) Act and the Rules and Regulations made thereunder. The IS1 Mark on products covered by an Indian Standard conveys the assurance that they have beep produced to comply with the requirements of that standard under a well-defined system of inspection, testing and quality control which is devised and supervised by IS1 and operated by the producer. IS1 marked products are also continuously checked by IS1 for conformity to that standard as a further safeguard. Details of conditions under which a licence for the use of the IS1 Certification Mark may be granted to manufacturers or processors, may be obtained from the Indian Standards Institution.

8. SAMPLING

8.1 Representative samples of the material for the test shall be drawn according to the method prescribed in Appendix F of IS : 1483-1979*.

9. TESTS AND CRITERIA FOR CONFORMITY

9.1 Tests shall be carried out as prescribed in 4.1.1, 4.3 and appropriate appendices given in co1 4 of Table 1.

9.2 Quality of Reagents - Unless specified otherwise, pure chemicals shall be employed in tests and distilled water ( see IS : 1070-1977t ) shall be used where the use of water as a reagent is intended.

NOTE - ‘Pure chemicals shall mean chemicals that do not contain impurities which affect the test results.

9.3 Criteria for Conformity - The criteria for ascertaining conformity to the requirements of this specification shall be as prescribed in Appendix F of IS : 1483-1979*.

*Specification for white bread ( secondrevision ). tSpecification for water for general laboratory use ( second revision ).

8

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is 1960 (1979): wheatmeal bread

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