2. Before 1949, China flour was divided into 1, No.2, No.3 and No.4 flours, of which No.2 flours were sold everywhere under various trademarks. In the early 1950s, the original brand was gradually abolished and changed into first-,second-and third-class powders, which were named Fuqiang Brand, Jianshe Brand and Production Brand respectively, and the quality was equivalent to the original No.2, No.3 and No.4 powders, hence the name Fuqiang Powder. The first-class flour, that is, the flour with the highest grade, is called special first-class flour or refined flour, that is, Fuqiang flour, which is ground from the core part of wheat seeds. This kind of flour has high price and good taste, but its nutritional value is far lower than that of whole wheat flour. It is usually sold in supermarkets in the form of high-grade "jiaozi noodles" with independent packaging, and it was regarded as a luxury family pasta raw material in 1980s.
3. A wheat is divided into three parts: germ, endosperm and husk. In whole wheat, germ accounts for 2.5%, endosperm accounts for 85%, and endosperm is the main component of milling. Bran is the husk of wheat, including germ and endosperm, accounting for about 12.5% of the whole wheat, and grinding is often removed. Generally speaking, flour refers to white flour produced after wheat bran is removed, which can be used in all kinds of bread, cakes and biscuits, and is the most basic material for all baked goods. ?
4. Whole wheat flour is the whole wheat that is crushed only during grinding, and there is no need to go through the bran removal procedure. It is called whole wheat and contains bran and germ, all of which are ground into powder. In the past, wheat bran was not valued, so it was often used as feed. Now after many studies, it has been proved that the bran in wheat contains cellulose with high nutritional value. If it is often mixed with flour to make whole wheat bread for consumers to eat, it can keep people healthy and energetic, so bran bread should be popularized.