【摘要】 小麦粉中微生物的存在对于面粉安全的影响不可忽视，研究低菌小麦粉生产技术对于确保小麦粉及加工品的质量安全至关重要。本文主要阐述了小麦原粮以及面粉加工过程中的微生物水平及带来的危害，以及国内外关于抑制和去除小麦和面粉中微生物的方法、原理和实际效果。更多还原

【Abstract】 The influence of the presence of microorganisms in wheat flour on flour safety cannot be ignored. It is very important to study the production technology of low-bacteria wheat flour to ensure the quality and safety of wheat flour and processed products. This paper mainly describes the microbial level and harm in the process of wheat raw grain and flour processing, as well as the methods, principles and practical effects of inhibiting and removing microorganisms from wheat and flour at home and abroad.更多还原