标准摘要
[中文适用范围]： 本指南采用分析方法广泛使用的标准格式，确保用户在进行或起草面包烘焙测试时不会遗漏任何要素。指南提供了各条款的内容说明，包括适用范围与适用领域、原理、原料、仪器设备、取样方法、操作步骤、结果表示方式以及测试报告。 [外文原描述]： The guidance follows the standard layout widely used for methods of analysis and thus ensures that no element id left unconsidered by the user when elaborating or drafting a bread-making test. It provides information on the contents of the clauses, such as scope and field of application, principle, ingredients, apparatus, sampling, procedure, expression of results, test report.
英文名称Wheat flour and rye flour — General guidance on the drafting of bread-making tests