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GCC STANDARDIZATION ORGANIZATION (GSO) 
 
  
  
  
 
 Final draft standard 
  
  
  
GSO      :2010 
 
      
 
  
Food For  Special Dietary Uses 
Bran bread 
 
 
  
 
 
 
 
Prepared by: 
Gulf technical committee for sector standard of foo d and agricultural products 
 
 
 
ICS :67.180.10 
 
 
 
This document is a draft Gulf Standard circulated f or comments, it is therefore, subject to 
Alteration and modification, and may not be referre d it as a Gulf Standard, until  
By the Board of Directors
 Foreword 
 
Standardization Organization for (GCC) is a regiona l Organization which 
consists of National Standard Bodies of GCC member States. 
One of GCC main function is to issue Gulf Standards  through specialized 
technical committees (TCs). 
GSO through the technical program of committee TC N o. (5) 'Technical Gulf 
committee for food and agricultural products standa rds' has prepared the 
standard of "Food For Special Dietary Uses :Bran bread"  The draft standard 
has been prepared by the state of Kuwait, after rev iew the Arabic, foreigner and 
International standards and related complied refere nces. 
 
This standard has been approved as Gulf technical r egulation by GSO Board of 
Directors in its meeting No…./ …… held on ……/……H,        /        /    G. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                                 GSO………/ 2 010        
٣Food For  Special Dietary Uses 
Bran bread 
 
1p Scope 
This Gulf Standard Concerned with the requirements of bread with a special 
use (bran bread) used for the diet and similar to i t , but do not include bred 
for  low5calorie as a guide for diabetics 
   
2   Complementary References  
2.1 GSO 9 "Labeling of prepackaged food stuffs" 
2.2      GSO21 " Hygienic regulation for food plants a nd their personnel " 
2.3     GSO 1016 “Microbiological Criteria for Foodstu ff – Part 1” 
2.5     GSO 192 " food additives that will be adopted by GCC 
2.6     GSO 194 "wheat flour "  
3   Definitions 
Bran bread : food product prepared by mixing of wheat flour an d apostasy " 
soft  bran layer " yeast may added also one or more  from the inhibiter 
materials for fungus growth  and the other basic ma terials which is mixed 
and  fermented well and baked in suitable condition s .  
4 General Requirements 
4.1 water which used in making bread shall comply to GS O149  bottled 
drinking water " 
4.2 flour which used shall comply to GSO 194 of wheat Flour 
4.3 Raw materials used in the manufacture of bread shal l comply to their own  
      gulf standards . 
4.4 Bread must be backed well , retaining the natural look and smell .  
4.5 Product must be free of pollution, mineral oils 
4.6 Product must be free of impurities , foreign matte r, and insects and all of  
    their phases left over 
 
 
 GSO STANDARD                                                                                 GSO………/ 2 010        
٤4.7 propionic acid or its salts as a preservative may aded to increase  
      the rate of only 0.3% of the weight of the pr oduct. 
4.8 salt  shall not exceed    0.1% estimated on the basis of  total weight. 
4.9 yeast  proportion  added to the paste  shall be 152% 
4.10 Bran embedded in the bread mixture should not be l ess than 50% 
4.11 Humidity proportion  should not exceed 32% 
4.12 The proportion of carbohydrates should not exceed 20% are estimated  
        on the basis  of  total matter     
4.13 Protein content must not be less than 8% are estim ated on the basis  
        of  total matter 
4.14 The proportion of fiber should not be less than 11 % are estimated on the  
        basis of  total matter 
5 Microbiological Limits 
 
5.1 determination of microbiological shall be carried o ut according to gulf 
standard  GSO1016 state in item 3.2  
 
6   Packing and transporting 
    The following requirements shall be met during packaging , transportation 
and storage: 
6.1 Bread leave to cool down to room temperature befor e packing 
6.2 Be packaged in Polyethylene bags or suitable paper  bags  
6.3 Packing bags shall be clean and dry and never be u sed to mobilize and do  
     not affect the  natural characteristics of bre ad 
6.4 transportation shall be in such a way that preserv es the properties  
      of baking bread and protect it from pollution  and injuries , attacking rodents,   
      and the  transport vehicles should not have b een  used in the transfer of  
      pesticides, fungal, or any toxic substance or  any material harmful to public  
      health  . 
 
 GSO STANDARD                                                                                 GSO………/ 2 010        
٥7  labeling 
Without prejudge to the requirement of  GSO9which i s mentioned in clause 2.1 
the following information shall be declared on the label of each package 
7.1   Product Name  
7.2   Net weight in international units 
7.3 food Additives if used 
 
7.4  Date of Production 
7.5  Product according to Gulf standard specification No . 5 5 5 GSO 
 
8. Method of Testing and Examination 
8.1 Protein  Estimate :  
 According to the official methods of analysis of th e American Society for 
 analysis official (AOAC) fourteenth edition number  (14.103) 
8.2 Salt  Estimate :   
 According to the official methods of analysis of t he American Society for  
analysts official (AOAC) fourteenth edition number (14.099) 
8.3 Crude fiber Estimate 
According to the official methods of analysis of th e American Society for  
 analysts official (AOAC) fourteenth edition number  (14.099)   
 
 
 
 
 
 
 
 GSO STANDARD                                                                                 GSO………/ 2 010        
٦ 
 
9.TECHNICAL TERMS : 
 
cuniistsefinacuniisyUemedicuniisl4einit  
 
cuniistaefinacuniisy3emedicuniisyUemedicuniislqeinit 
 
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Bran                                                                                                   cuniislbefinacuniisyyeinitcuniislBefinacuniislqemedicuniisyseinit 
 
 GSO STANDARD                                                                                 GSO………/ 2 010        
٧ 
10.Reference 
 
 
Syrian standard No. 473/1986p    
 
Egyptian standard 1074