Fungal diseases of wheat in the production period may be infected by infectious pathogens Puccinia and rust, which will shrink and wrinkle the grains and affect the quality and quantity of flour. Frosted wheat grains encounter frost in the early stage of growth, and bread made of flour after maturity is dark in color, poor in structure and small in size. Wet wheat meets wet weather when it matures, which will reduce the yield, germinate the seeds, affect the milling quality, and also affect the flour yield because of the high water content. Mechanical injury of wheat is mostly mechanical harvesting. If the mechanical operation is improper, the interior of wheat will be seriously damaged, thus reducing nutrition and yield. Improper drying method is to avoid grain mildew. Wheat grains are often dried manually, and the water content is not more than15%. But if the temperature is too high, the wheat grains will fade and the protein contained in them will be destroyed. When the storage temperature is too high, the respiration rate will be accelerated and even the temperature will rise in the humid granary. In addition, the color of wheat grains will turn brown because of insufficient ventilation. There are bugs in wheat, which will affect the taste of flour. The most important factors determining wheat varieties are the hardness and protein content of wheat grains. The stronger the wheat grain, the higher the flour yield. If 75 kilograms of flour can be produced per 100 kilograms of wheat, it is an excellent variety. The closer the shape of wheat grains is to spherical shape, the shallower the ventral groove is, the smaller the volume ratio of husk to malt is, the water content is lower than 15%, and the shriveled and incomplete wheat grains, plant impurities (other grains, weeds and plant debris) and animal impurities (insects and their secretions, shedding outer hairs, etc.) are less. ) and other impurities (gravel, dust and soil particles) if bleaching is needed, the addition amount of lime and sulfide should not be too high. (Article source: China Baking Network) Recommended reading: The copyright of green protection technology for fruit and vegetable raw materials in baked food belongs to the author, and no one may reprint or use all or any part of it without the written permission of the author. Print recipes