食品专家解释,面粉之所以会发白,是由于其营养成分中碳水化合物所占的比例较大,在这种情况下,面粉中所含的钙、铁、锌等微量元素的量就会相对减少。从营养价值来讲,颜色深些的面粉所含的微量元素相对较多,因此营养价值更高。越白的面粉蛋白质含量越低。专家介绍,现在市场上面粉按照蛋白质含量的高低,分为高筋面粉、 Food experts explain that the reason why flour flourishes is due to the large proportion of carbohydrates in its nutrients. In this case, the amount of trace elements such as calcium, iron and zinc contained in the flour will be relatively large cut back. In terms of nutritional value, the darker-colored flour contains more trace elements and hence higher nutritional value. The whiter the flour the lower the protein content. Expert introduction, the market flour in accordance with the level of protein content, divided into high-gluten flour,