The function mechanism of bleaching agent and its effecting factors were discussed. Also it was detailed how to use bleaching agent properly so as to improve flour whiteness.
The harm which the BPO in bleaching a gent for wheat flour will do to human body and flour 's quality was analyzed. Some measures to control safety and sanitation for flour were proposed.
分析了面粉增白剂过氧化苯甲酰对人体及面粉本身品质的危害，提出了面粉安全卫生控制的一些措施。
3
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.