国家与行业小麦粉标准比对研究  

Comparison Research of National and Industry Standards for Wheat Flour

作　　者：于步青 汪一行 王艳艳[1] 唐怀建[1] YU Bu-qing;WANG Yi-hang;WANG Yan-yan;TANG Huai-jian(School of Food and Strategic Reserves,Henan University of Technology)

机构地区：[1]河南工业大学粮食和物资储备学院

出　　处：《中国标准化》2024年第7期178-181,共4页China Standardization

摘　　要：小麦粉标准是评判小麦粉优劣的重要依据,然而近些年行业内不同类型的小麦粉标准较多,在质量指标和理化指标等方面也存在诸多差异。本文对我国小麦粉的国家标准和行业标准的质量指标、理化指标等要求进行比对并分析其中差异,为提升我国小麦粉加工规范化和标准化提供参考,从而为推动我国小麦粉产业的健康、快速发展提供指导。Wheat flour standards are an important basis for judging the quality of wheat flour,but in recent years,there are many different types of wheat flour standards in the industry,and there are many differences in quality indicators and physical and chemical indicators.In this paper,the quality indexes,physical and chemical indexes of Chinese national standards and industry standards for wheat flour are compared and the differences are analyzed,so as to provide a reference for improving the standardization and standardization of wheat flour processing in China,and to provide guidance for promoting the healthy and rapid development of China's wheat flour industry.

关 键 词：小麦粉 国家标准 行业标准 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]