The bran speck and ash content of 42 wheat flour samples from different milling system and 20 wheat flour samples milled by different types of experiment mills were tested.

对制粉生产中不同制粉系统的42个小麦粉样品以及不同类型的实验磨磨制的20个小麦粉样品分别进行麸星及灰分含量测试。

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The "our colour and the contents of bran speck are the importance indexes for checking the quality of flour."

前言： 粉色、麸星是检验面粉质量的重要指标，改善面粉色泽是各面粉厂共同关心的问题。

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