Its appearance is complete, its color is normal, its surface is free from shrinkage and collapse, and there are no defects such as yellow spots, gray spots, white hairs and sticky spots, and there are no foreign bodies. The internal texture features are uniform, elastic and spongy, and there are no obvious defects such as rough big holes, local lumps, traces of dry flour and yellow alkali spots, and no foreign bodies. The taste requires no sensation, no sticky teeth and no teeth. The taste and smell are required to have the unique taste and smell of wheat flour after fermentation and steaming, without peculiar smell. These sensory quality indicators are the most basic quality requirements for wheat flour steamed bread.

The standard requires that the specific volume of steamed bread should be greater than 1.7 ml/g, mainly to standardize the softness of steamed bread; The moisture content of steamed bread should be less than 45%; The pH of steamed bread is 5.6 ~ 7.2, which mainly regulates the pH to ensure the good taste of steamed bread.

Health indicators must meet the following requirements: items

Finger mark

Coliform group /(MPN/ 100g) ≤ 30

Mold count /(cfu/g) ≤ 200

Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus, etc.)

may not be detected

Total arsenic (As) /(mg/kg) ≤ 0.5

Lead (calculated as Pb) /(mg/kg) ≤ 0.5

Other health indicators shall conform to the national health standards and relevant regulations.

The standard also stipulates that benzoyl peroxide and calcium peroxide shall not be added during the production and processing of steamed bread. Do not use illegal methods such as adding white blocks and sulfur fumigation to whiten. "