The whiter the better the flour? Let the smart whiteness meter tell you the truth

Flour is a common food production material in our daily lives. Dumplings, noodles, and bread are all inseparable from food production. The quality of flour on the market today is uneven. Many people think that flour is as white as possible. Is this really the case? We used smart whiteness tester to do relevant test analysis.

Most consumers prefer white flour, and the more white they feel, the better they feel and the more confident they are to eat. Is this true or false? Some experimenters performed relevant experiments on the selected flours with three different whiteness levels. The inspectors first used a smart whiteness tester to perform professional tests on the whiteness of the flour. The data shows that the whiteness of three types of flour is 91.20, 90.05 and 89.1 respectively. Later, after further research and analysis, it was found that the mineral content of the whitest flour was the lowest, the value of the color inferior flour was the second, and the mineral content of the darkest flour was the highest of the three. Experts said that by testing the No. 3 flour sample is the darkest color, but its mineral elements calcium, magnesium, iron and vitamin B1 are the highest, then its nutritional value is also relatively high. While the color of the sample No. 1 is the whitest, but its other indicators are relatively low, it can be considered that the nutritional value of the No. 1 sample is also relatively low.
According to the results of the Smart Whiteness Tester, the flour is not as white as possible, and sometimes even the opposite is true. It is hoped that when purchasing flour, consumers should not only pay attention to the color of flour, but should pay attention to the actual nutritional value of flour.

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