The content of gluten, which is the residue left after the dough is washed (10 g flour kneaded into a dough with 6 ml of 2 % NaC1,then washed with tap water), provides an indication of flour quality.

• 将面团清洗（用6ml 2%25的NACL将10g面粉和成面团,再用水龙头冲洗干净）后所残留的面筋的含量可以表明面粉的品质。