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The quality of finished flour is affected by many factors. The following are some of the main factors:
1. Raw material quality: The raw material of flour is wheat, and its quality directly affects the quality of flour. High-quality wheat contains high protein. Protein is the main component of flour and has an important impact on the gluten-strengthening ability of dough and the softness of bread.
2. Processing technology: Process control during flour processing is also an important factor affecting flour quality. Reasonable soaking, grinding, fermentation, baking, and other steps in processing can improve the quality of flour.
3. Quality control: Strict quality control can ensure the stability of the finished flour quality. By inspecting the quality of raw materials, controlling temperature and time during processing, and conducting sampling inspections on final products, the quality of finished flour products can be effectively controlled.
4. Storage environment: Flour is easy to absorb moisture and mold easily, so the storage environment will also affect the quality of finished flour. During the storage process, attention should be paid to moisture-proof, insect-proof, mildew-proof, and other measures to keep the flour dry and extend its shelf life.
5. Subsequent processing links: The quality of finished flour products will also be affected by subsequent processing links. For example, the mixing time and gluten strengthening time of the dough, baking temperature and time, etc., all need to be reasonably controlled to ensure the taste and appearance quality of the finished flour.
In short, factors affecting the quality of flour products include raw material quality, processing technology, quality control, storage environment, and subsequent processing links. Manufacturers should comprehensively consider these factors and take appropriate control measures to ensure the quality of finished flour products.