Testing protein, moisture and ash contents etc in wheat flour with a near-infrared reflectometer has become a standard method known world widely.
近红外检测小麦面粉中的蛋白质、水分和灰分等成分已成为国际公认的标准检测方法。
The paper has importance of direction in preparation and repetition of standard control sample of rice and wheat flour fineness.
本文对大米、小麦粉精度标准样品的研制、复制和使用等具有参考作用。
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。
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