Flour acidity (using of 0.1 molL NaOH10 g, titrated in the presence of phenolphthalein)depends upon the extraction rate of the flour and ranges between 2.0 mlg (flour type 450)and 5.5 mlg (flour type 1800).

• 面粉的酸度（0.；1mollnaOH10g面粉；在以酚酞为指示剂的情况下滴定）主要取决于面粉的出品率；其变化范围2