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

Table 8

Standard for wheat flour for dumplings.

Project	Refined grade	General grade
Moisture (%)	≤14.5
Ash (%)	≤0.55	≤0.70
Wet gluten content (%)	28.0∼32.0
Silty curve stabilization time (min)	≥3.5
Falling number (s)	≥200