Although the quality of basic flour and the allowable quantity of additives are important factors influencing the quality of tailored flour, the flour blending technology is a key link.
基础粉的性质、添加剂的用量等固然是影响专用粉质量的因素，但无论如何配粉技术是关键环节。
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.
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。
Wheat should be processed according to the classifications of wheat proteins. Also the reasonable technology of flour blending was put forward.
并提出了小麦应按蛋白分类加工，以及合理的配粉工艺。
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