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IS 1960 (1979): Wheatmeal Bread [FAD 16: Foodgrains,

Starches and Ready to Eat Foods]

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IS : 1960 - 1979
xxx )
( Reaffirmed 2005
2010

Indian Standard
SPECIFICATION FOR
WHEATMEAL BREAD

(Second

Revision)

Second Reprint

UIX

BUREAU
MANAK

Gr2

OF

BHAVAN,

JUNE 1998

664.661

INDIAN

STANDARDS

9 BAHADUR
SHAH
NEW DELHI
110002

ZAFAR

MARG

June 1980

IS : 1960- 1979

Indian Standard
SPECIFICATION FOR
WHEATMEAL BREAD
(
Bakery

and

Second Reuision )

Confectionery

Sectional

Committee,

AFDC

31

Representing

Chairman

SHRIR. B. RAO

Britannia

Industries

Limited,

Bombay

Members

SHRI G. S. BAINS
SHRI M. R. BHALERAO
SHRI K. K. SHARMA( Alternate
SHRI D. S. CHADHA
SMT D. MUKHERJEE( Alternate
THE CHAIRMAN
THE SECRETARY( Alternate
COL S. K. CHIB

Punjab Agricultural University,

Indian Sugar Mills Association,

Ludhiana
New Delhi

)
Central Committee

for Food Standards,

New Delhi

Technical Standardization
Committee ( Foodstuffs ),
Ministry of Agriculture and Irrigation.
New
Delhi

Quartermaster
quarters,

Generals
New Delhi

Branch,

Army

Head-

LT-COL K. N. ACHARYA( Alternate )

Brady and Morris Engineering Company Limited,
SHRI N. B. CHOUDHARY
Bombay
SHRI S. C. DUBEY
School of Baking, Institute of Agriculture,
University of Anand
SHRI M. M. PATEL( Alternate )
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
Parrys Confectionery Limited, Madras
Mohan Meakin Breweries Ltd. Mohan Nagar
SHRIE. K. JAYANARAYANAN
( Ghaziabad )
SHRIJAIPAL SINOH (Alternate
)
Institute of Hotel Management, Catering & NutriSHRI B. K. KHANNA
tion, New Delhi
SARI A. F. MENDONCA( Alternate )
SHRIL. 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 )
Represen
f ing
Members
Modern Bakeries ( India ) Ltd, New Delhi
DR V. B. MITBANDER
DR M. M. KRISHNA ( AIternate )
The Federation of Hotel and Restaurant AssociaSHRI LALIT N~RULA
tion of India, New Delhi
SHRI K. K. MEHRA ( Alternate )
Royal Fancy Sweetmeat Saloon, Bombay
SHR~ G. K. NOON
SHRI A. A. F~DVI ( Alternate)
Directorate
General of Technical Development,
SHRI S. RAMASWAMY
New Delhi
SHRI I. K. KAPUR ( Alternate )
Indian Confectionery
Manufacturers
Association,
SHRI M. G. SATHE
New Delhi
SHRI S. N. MAHESHWARI( Alternate )
Federation
of Biscuit Manufacturers
of India,
SHRI M. G. SATHE
Delhi
SHRI M. N. KHANNA( Alternate )
Monita Baking Corporation, Bombay
SHRI J. C. SHAH
SHRI PANKAJV. SHAH ( Alternate )
Central
Food Technological
Research
Institute
SHRI S. R. SHURPALEKAR
( CSIR ), Mysore
Publ~uc~;a$st,
Government
of Uttar Pradesh,
SHRI S. B. SINGH
Socidty of Indian Bakers, New Delhi
Roller
Flour
Millers
Federation
of India,
New Delhi
SHRI K. B. THIAGARAJAN( Alternate )
Director General, I.31 ( Ex-officio Member )
SHR~T. PURNANANDAM,
Director ( Agri & Food )
Secretary
SWT SHASHI SAREEN
Assistant Director ( Agri % Food ), IS1

SHRI D. V. TANDON
SHRI S.

P. VIRMANI

Bakery Subcommittee,
Convener
SHRI G. S. BAINS

AFDC 31:l

Punjab Agricultural

Members
CAPT S. V. S. CHOUDHARY

University,

Ludhiana

Quartermaster
Generals
Branch, Army Head:
quarters, New Delhi
School of Baking. Institute of Agriculture,
UniSHRI S. C. DUBEY
versity of A&nd
Dalima Biscuits Limited, Rajpura
SHRI S. S. LANGAR
Modern Bakeries India Ltd, New Delhi
DR V K. MEHROTRA
. . Corn Products Company ( India ) Limited, Bombay
SHRI M. G. NERURKAR
SHRI A. G. BUDHISAGAR( Alternate )
Monita Baking Corporation, Bombay
SHRI J. C. SHAH
SHRI K. H. TIMBADIA( Alternate )
Central
Food Technological
Research
Institute
SHRI S. R. SHURPALEKAR
( CSIR 1. Mysore
Society of Indian Bakers, New Delhi
SHRI D. V. TANDON
Public Health Laboratory, Pune
DR (SMT) L. N. VACHHA

IS: 1960-1979

Indian

Standard

SPECIFICATION
FOR
WHEATMEAL BREAD

( Second ReMon
0.

FOREWORD

0.1This 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
In view of the latest technological
expanding the list of ingredients.
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
Due consideration has also been given to the standards of
thereunder.
Weights and Measures ( Packaged Commodities ) Rules, 1977. However,
this standard is subject to the restrictions imposed under these regulations,
wherever applicable.
*Specificationfor 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, expressing 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 -conforming to IS : 1155-1968t, not less than 65 percent
of the blend.
2.2 MAIDA - conforming to IS : 7464-1974:.
2.3 Leavening Agents - Any of the following agents, singly or in combination may be used:
a) Bakers 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 bakers 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 ).

IS : 1960- 1979

2) Vital gluten;
3) Sugar and sugar products;
4) Honey;
5) Liquid glucose ( see IS : 873-1974*);
6) Dextrose monohydrate

( see IS : 874-1975t );

7) Malt products;
8) Other edible flours and starches, such as potato flour, corn flour
( see IS: 1005-1976: ), tapioca flour ( see IS : 1318-1969s );
9) Edible oilseed flours, both expeller pressed and solvent extracted

and oilseed protein concentrates and isolates;

10) Fat, such as hydrogenated

edible oil, refined edible oil of a suitable

type, butter, ghee, and margarine or their mixture;

11) Vitamins and/or minerals;

12) Lecithin;
13) Fungal enzymes, protease and amylase;
14) Lysine;
15) Sorbitol;
16) Ammonium

chloride;

17) Emulsifying agents such as glyceryl monostearate;

18) Stabilizing agents -

permitted in PFA Rules; and

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

3.2 Improvers -The

each may be used:

following improvers in the. quantities given against

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/

or potassium iodate

Not exceeding 50 mg/kg of the mass

of the flour

*Specificationfor 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 -

in the quantities given against

each

The following rope and mould inhibitors

may be used:

4 Calcium or sodium pro-

Not exceeding 3.5 g/kg of the mass

of the flour

b) Acetic acid or lactic acid

Not exceeding 2.5 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
Not exceeding 4.0 g/kg of the mass
of the flour

pionate

c) Vinegar
d) Acid calcium phosphate

e) Sodium diacetate
f) Acid sodium pyrophosd

phate
Sorbic acid and its salts

Not exceeding 5.0 g/kg of the mass

of the flour
Not exceeding 1.0 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

of stearoyl 2-lactylate

Not exceeding 5.0 g/kg of the mass

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.
*Specification

for white bread ( second revision ).

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
hygienic conditions ( see IS : 5059-1969* ).

maintained

under

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

REQUIREMENTS

FOR

WHEATMEAL

BREAD

( Clause 4.3 )
SL
No.

REQUIREMENT METHODOF TEST,

REF TO APPENDIX

CHARACTERISTIC

OF IS: 1483-1979*

(1)

(2)

(3)
60

(4)
B

To&insolid content, percent by mass,

ii)

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

55 to 6-o

iii)

0.1

iv)

Crude fibre ( on dry basis ), percent by

mass, Max

1.8

*Specification for white bread ( second revision ).

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
units.

bakery

IS : 1960 - 1979
b) Name and address
c) Trade-name,

of the manufacturer;

if any;

d) Mass of loaf when packed;

e) Any added special ingredients,
and minerals; and

for example,

f) Other labelling
requirements
standards
of Weights and
Rules, 1977.
7.1.1

according
Measures

Each pack may also be marked

nutrients

like vitamins

to the provisions
of the
(Packaged
Commodities
)

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

appendices given in co1 4 of Table 1.

in 4.1.1, 4.3 and

appropriate

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
which affect the test results.

shall mean chemicals

that do not contain

9.3 Criteria for Conformity - The criteria for ascertaining

the requirements
of this specification
shall be as prescribed
of IS : 1483-1979*.

*Specification
tSpecification

conformity
in Appendix

for white bread ( secondrevision ).

for water for general laboratory use ( second revision ).

impurities

to
F

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