Method for controlling microorganism in wheat flour

The invention discloses a method for controlling microorganism in wheat flour, comprising the following step of taking activated stable chlorine dioxide solution as wheat-wetting water for wetting thewheat in the process of milling the wheat flour without needing to change the original technique for producing the wheat flour. The method can obviously reduce the content of microorganism (comprising sporeformer, mycete and saccharomycetes) in the wheat flour and milled byproducts thereof, and has no bad effects on the quality index of the wheat flour and the milled byproducts thereof. The processed wheat flour has no chlorine dioxide residue, no pollution and lower microorganism content, is good for long-time storing and post processing, and greatly improves the edible security of the wheatflour; and the method is simple, has low cost and convenient popularization, and can reduce economic lose caused by the pollution of the microorganism.