Anna HolliganBusiness reporter, Amsterdam
在河南省延津克明面粉有限公司的化验室，工作人员正在用专业仪器测定小麦的面筋含量、面团稳定时间等。公司负责人宋利刚把麦子摊在手心细看，又放进嘴里嚼一嚼，“麦子颜色偏深，硬硬的，嚼着有韧性，一准是强筋麦。”很快，仪器测定结果出来，湿面筋含量32%。
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Brad Bourque is a contributor for WIRED with a focus on computing hardware and peripherals. He’s a lifelong Oregonian and an avid Portland Thorns and Timbers supporter. On his days off, you can find him riding his ebike around Portland or taking his dog to the park. ... Read More