The influence of the presence of microorganisms in wheat flour on flour safety can-not be ignored.It is very important to study the production technology of low-bacteria wheat flour to ensure the quality and safety of wheat flour and processed products.This paper mainly describes the microbial level and harm in the process of wheat raw grain and flour processing,as well as the methods,principles and practical effects of inhibiting and removing microorganisms from wheat and flour at home and abroad.
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