小麦粉的标准化生产应以小麦粉质量标准为工作核心，健全面粉企业的标准化体系。

That means the core of standard production should be the quality standard of flour and the perfection of the standardization system in flour enterprises.

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针对小麦粉国家新标准的即将颁布，对小麦粉新标准进行了浅析，指出了新标准将对面粉企业的产品结构、原料选择、配麦工艺、制粉工艺及面粉后处理等方面带来的影响。

The influences of the new national standard on product structure, selection of raw materials, wheat blending technology, flour milling technology and after-treatment of flour were pointed out.

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