Unverified90% confidenceFactTime unknown
面粉越白不代表越好：正常小麦粉呈微黄或乳白色，异常雪白可能是过度精磨或违规增白，天然馒头蒸出来带自然麦黄色属正常现象
1
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90%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified面粉分"原色小麦粉"（不添加任何增白剂，颜色微黄乳白）和精白粉，颜色特别惨白发亮的要警惕，正常面粉呈乳白或微黄色90% similarUnverified过度精白/'增白'的面粉需警惕：正常面粉呈微黄或乳白色，异常雪白可能添加增白剂（我国已禁用过氧化苯甲酰），选购认准无增白剂标识，颜色略黄属正常89% similarUnverified颗粒过分肥大、色泽异常雪白、表面光滑发亮的麦冬需警惕硫磺熏蒸或增白处理，正常干燥麦冬为自然黄白色略带光泽，闻之无刺鼻酸味78% similarUnverified灰分越低的高筋粉（如灰分≤0.5%）颜色越白、麸皮杂质越少，做出的面包组织更细腻洁白；灰分高的粉营养保留多但成品偏黄发暗75% similarUnverified无添加纯发酵馒头口感有麦香但个头偏小、色泽偏黄、表面不够光滑白亮；追求雪白大个卖相的多用了增白/膨松工艺，卖相与'纯天然'存在矛盾75% similar
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