In order to learn the effects of the BPO on flour, the relationship between the content of BPO in flour and the flour quality including the gluten and the whiteness has been determined.

• 本文以过氧化苯甲酰及面粉的加工精度为主要检测指标,进行了以下研究:研究面粉中过氧化苯甲酰含量与面粉白度、面筋含量等指标的关系,从而确定过氧化苯甲酰对面粉各质量指标的影响。