摘要
面粉增白剂是由活性组价过氧化苯甲酰均匀分散在惰性载体中制成的。过氧化苯甲酰在面粉中受到水份、酶和空气的作用而分解，放出初生态氧，使面粉中的生色基团类胡萝卜素不饱和双键氧化，破坏发色团，产生退色作用。所以使用面粉增白剂，可以使面粉在24小时内得到适度的增白，从而增加面粉白度和颜色的稳定性。本文概述了面粉增白剂的增白机理，此外还讲述了面粉增白剂使用及生产安全。
Flour bleach consists of active ingredient benzyl peroxide which disperses homogeneous on an inert support. When exposed in the air, the benzyl peroxide will be converted completely into theharmless benzoic acid and primary ecological oxygen, these oxygen will oxidative the unsaturated double bonds of carotenoids which are responsible for yellow color in flour, destroy the chromophere, decolorize the flour. So when the flour bleach was added, the flour would be whitened to a moderate degree over a period less than 24 hours .so that it can increase the white color degree,gloss degree and stability of color of flour. this paper reviewed the mechanism of increasing white color degree and introduced the safety in production of flour bleach.
