The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat-Based Foods

Table 2

Standard for wheat flour for steamed bread.

Project	Refined grade	General grade
Moisture (%)	≤14.0
Ash (%)	≤0.55	≤0.70
Wet gluten content (%)	25.0∼30.0
Silty curve stabilization time (min)	≥3.0
Falling number (s)	≥250