摘要
面粉中过量添加增白剂———过氧化苯甲酰 ,不仅破坏面粉本身的营养成分 ,而且导致对人体健康的危害。我们一方面应采取严格措施限制过氧化苯甲酰的添加量 ;另一方面应寻找新途径 ,研究新方法以替代过氧化苯甲酰。
Over adding the white improver (benzoyl peroxide )in wheat flour, not only the nutritional components of the flour would be damaged, but also the health of people would be endangered. So a rigid measure for limiting the adding quantity of benzoyl peroxide should be taken and a new method for replacing benzoyl peroxide should be studied.
出处
《粮食与饲料工业》
CAS
2001年第5期8-8,共1页
Cereal & Feed Industry
关键词
面粉
增白剂
过氧化苯甲酰
添加量
质量
wheat flour
white improver
benzoyl peroxide
adding quantity
