With the continuous improvement of the people’s living standards, people’s consumption demand for wheat flour is also rising. Household flours are changed from special flours and special flours to special flours and even high-gluten flours, and food manufacturers or bakery shops are facing flour. The demand is improved to special flour, and while the quality of flour is continuously improved, the external-whiteness of flour is also a factor that cannot be overlooked. Therefore, in reproducing China, it is necessary to use a whiteness measurer to further strengthen the process and increase flour nutrition. At the same time, the ingredients do not lose the taste and flavor of the flour.
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In the subconscious people's mind, they all think that flour with poor whiteness is not a good flour, so for flour producers, while improving the flour quality, taking into account the flour's whiteness management is equally crucial. As a special instrument for detecting the whiteness of flour, the degree meter can help to find out the main reasons that affect the whiteness of flour and improve it to improve the overall quality of flour.
For example, through the measurement of the whiteness tester, people found that unscientific mix of raw grains, imperfect process of removing impurities and defoliants, too few special screening screens, and low skill level of operators are four factors that affect the low whiteness of flour. The main reason, therefore, is to focus on the main factors affecting the whiteness of flour. Then it is helpful for the technicians to formulate corresponding strategies to improve one by one to significantly increase the whiteness of flour.
From this it can be seen that the whiteness tester is of great significance for strengthening flour production. The actual application of the whiteness tester in the flour production enterprise has achieved significant results in improving the whiteness of the flour, resulting in a comparatively good result. Good economic and social benefits eliminate the need to reduce the price cut caused by the whiteness of flour. 
