A very important point in the quality index of flour is its pink color, which compares the color of the drum star with the naked eye to determine the accuracy of its flour. Since this method is a sensory appraisal, it is easy to see a phenomenon that looks high and one looks low. Appraised reviews can only be black, white, high, low, or slightly higher, lower, etc. There are no figures. In this way, the inspection work was difficult and inconvenient. The whiteness tester was proposed in this case.
Qualified personnel have repeatedly tested and studied the use of whiteness tester to check the quality of flour. Through years of practice, they initially realized that using a whiteness meter to measure the whiteness of flour instead of the powdered board method to check pink, Although there are still some problems, it has been initially seen that it is fast, and the figures reflected have some regularity, which is worthy of further exploration.
Through the measurement of the whiteness tester, it was found that there is a more precise relationship between the whiteness value of the flour and the quality of the flour. Therefore, it can also be used instead of powdering board to test the quality of flour. For example, the result of the sensory evaluation method indicates that the higher the flour pink, the smaller the drum star, the greater the whiteness value, and vice versa. The smaller the ash content of the flour tested, the higher the whiteness value, and vice versa. This method is still feasible under the condition that there are not many varieties of wheat and the quality does not change so much and the thickness of the flour does not fluctuate. In the case of many varieties of wheat, large changes in quality and difficulty in controlling the thickness of the flour within a certain range, this method often appears anomalous.
Qualified personnel have repeatedly tested and studied the use of whiteness tester to check the quality of flour. Through years of practice, they initially realized that using a whiteness meter to measure the whiteness of flour instead of the powdered board method to check pink, Although there are still some problems, it has been initially seen that it is fast, and the figures reflected have some regularity, which is worthy of further exploration.
Through the measurement of the whiteness tester, it was found that there is a more precise relationship between the whiteness value of the flour and the quality of the flour. Therefore, it can also be used instead of powdering board to test the quality of flour. For example, the result of the sensory evaluation method indicates that the higher the flour pink, the smaller the drum star, the greater the whiteness value, and vice versa. The smaller the ash content of the flour tested, the higher the whiteness value, and vice versa. This method is still feasible under the condition that there are not many varieties of wheat and the quality does not change so much and the thickness of the flour does not fluctuate. In the case of many varieties of wheat, large changes in quality and difficulty in controlling the thickness of the flour within a certain range, this method often appears anomalous.
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