摘要
针对增白剂新标准用量对面粉质量指标及品质的影响进行了研究。方法:实验室配制各种不同浓度的面粉样品,进行面粉质量指标的检测。结果:1.增白剂新标准用量对面粉的白度有较大的影响。2.增白剂新标准用量对面粉的灰分、面筋、含砂量影响不大。3.长期食用添加稀释过氧化苯甲酰(俗称:面粉增白剂)的面粉对人体的健康是不利的。结论:增白剂新标准用量对面粉的白度有明显提高,且对面粉质量指标及品质影响不大。
To study the effects of new BPO standard on the quality of flour. Methods:We made up the samples in lab and studied the determinations of flour quality. Results: 1.New BPO standard has an apparent influence on whiteness. 2. New BPO standard do not have an apparent influence on ash content, gluten, sand content of flour.3. The long absorption BPO from flour is adverse to our health. Conclusions: New BPO standard enhance the whiteness of flour greatly and does not have great influences on the quality of flour.
