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分析了我国面粉工业的现状，指出在生产能力严重过剩的情况下，必须进行战略结构的调整，逐步形成合理的面粉工业区域布局 ，并提出了建立“面粉工业协会”的建议；讨论了入世对我国面粉工业的影响及 TCK小麦的问题 ；指出面粉工业的发展要坚持科技创新，大力发展专用粉，而原料小麦的质量， 工艺设备的先进性及面粉后处理和合理使用改良剂是开发专用粉的 3个基本条件， 并阐述了合理使用面粉改良剂的重要性和有关技术措施 ； 介绍了葡萄糖氧化酶等酶制剂对面粉品质改良的机理和使用方法 ， 指出酶制剂在面粉工业中的应用前景 ；讨论了在面粉中应用酶制剂应该注意的一些问题。
The current status of the flour industry in China was analyzed, and it was pointed out that under severe excess production capacity, adjustments must be made to the strategic structure, a rational flour industry area layout should be gradually formed, and proposals for the establishment of the “Flour Industry Association” should be proposed; The impact of the flour industry in China and the problems of TCK wheat; pointed out that the development of the flour industry should adhere to scientific and technological innovation and vigorously develop special powders, while the quality of raw wheat, the advanced nature of technological equipment, and flour post-treatment and rational use of modifiers are the development of special powders. The three basic conditions, and elaborated the importance of rational use of flour improver and related technical measures; introduced the mechanism of glucose quality improvement and the use of enzyme preparations such as glucose oxidase, pointed out the application prospect of enzyme preparation in flour industry. Discusses some issues that should be noted when using enzyme preparations in flour.