4.2 The sensory indicators should comply with the provisions of Table 1. Table 1 Sensory Requirements Item Indicators Color White or slightly yellow Odor Has an inherent odor of the product, no odor Impurities No foreign matter visible with normal vision Appearance Powder or particulate, no caking 4.3 Physical and Chemical Indicators Bread flour, noodle flour, dumplings Flour, dough stick flour, and crisp biscuit flour should comply with the requirements in Table 2. Table 2 Physical and chemical indicators Item indicators Bread flour Noodle flour Dumpling flour Fried dough sticks flour Crispy biscuit flour Ash content (on a dry basis) (g/100g) ≤ 0.80 Moisture/(%) ≤ 14.5 Wet gluten content/(%) ≥ 35.0 ≥ 26.0 28.0-32.0 ≥ 31.0 22.0-26.0 Stability time/(min) 7.0-10.0 ≥ 5.0 ≥ 5.0 ≥ 3.5 ≤ 3.0 ≤3.5 Falling number/(s) 250-350 ≥ 200 ≥ 200 ≥ 200 ≥ 170 Thickness/(%) CB36 sieve full pass CB42 sieve retention does not exceed 10.0% Sand content/(%) ≤ 0.02 Magnetic metal objects/(g/Kg) ≤ 0.003 Fatty acid value (on a wet basis, KOH basis)/(mg/100g) ≤ 80