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...
