Study On Wheat Flour Standards Of The Differences Between Domestic And International And Amendment Of The Current In China

Wheat flour is one of the most important staple foods for our people, its quality and safety is closely related to health of consumers. Wheat flour standards are the basis of flour industry and primary merits to measure the quality of wheat flour. Because of the different safety and quality requirements on wheat flour standard, resulting many differences on technical requirements between domestic and international. But the deeply comparison and study existed are not enough and rarely reported in China. In this study, sensory, physicochemical and hygiene indexes used to be compared deeply and systematically, the wheat flour indexes of the National standard, pollution-free food standard, Green Food standard and CAC standard administrated. Differences on items and MRLs to be seek and discussed, including their rationality and necessity. And the proposals on current wheat flour standard ware given, and could reference for amendment of the National wheat flour standard and other products standards. The main results are as follows:(1) Through the comparison of items and MRLs required in different wheat flour standards, the overall requirements of pollution-free food standard are lower than the National, and it is difficult to determine that green food standard is stricter than the National standard. Therefore, it could not able to explain that pollution-free food or green food is safer.(2) Through the comparison of items and MRLs required in wheat flour standards of the National and CAC's, the National is lower but not fully falling behind. CAC is absence of variety of items required, including mycotoxins, heavy metals and pesticide residues, and some contradictions also exit. CAC pay more attention to solid pollutants and nutritional quality in wheat flour, and is worth learning for the amendment of the National standard.(3) There are many defects and deficiencies in the new National standard for Approval of wheat flour. The range of the reference standard document does not include the essential national limits standards, its applicability and advance ware affected. Increasing the quality requirements as CAC is proposed, on the basis of sensory and health requirements recommended.(4) The amendment of food additives and pesticide residue limits should reflect national basic conditions and consumers'will, to put quality before quantity. The precautionary principle, more cautious the EU adopted, should be learned from. By weighing the pros and cons of BPO added in wheat flour, BPO should be prohibited in wheat flour to preserve the natural color and nutrition of wheat flour.