1. Materials of the machine parts in contact with food The materials of the parts in contact with food should be guaranteed not to release toxic substance...
1. Direct drying method Direct drying method: according to ASAE standard, put the sample in the baking oven, keep it in the oven for 19 hours at 130℃;...
There are many factors that influence flour whiteness, such as wheat variety, technical process, additives, temperature, storage time, etc; but the follow...
Flour’s water absorption rate is meant by the maximal water addition volume when four is made into dough, indicated by percentage (%). Water absorpt...
Wheat quality mainly includes processing quality, edible quality, nutritional quality, etc. The merits and demerits of quality are reflected by quality ind...
