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

Table 6

Standard for wheat flour for noodles.

Project	Refined grade	General grade
Moisture (%)	≤14.5
Ash (%)	≤0.55	≤0.70
Wet gluten content (%)	≥28	≥26
Silty curve stabilization time (min)	≥4.0	≥3.0
Falling number (s)	≥200