How to whiten flour

发布时间：2020-06-09 点击次数：

Whitening flour can be achieved by oxidation. This type of oxidizing agent is also called bleach or whitening agent. Currently, benzoyl peroxide whitening agent is commonly used.

      The main role of using chemical oxidants is to accelerate the oxidation of trace fat-soluble carotenoids in the newly processed flour, turning the noodles pink and white.

      Benzoyl peroxide is a strong oxidizing agent and may explode when impacted. When used as a flour additive, it should be loaded into a carrier and diluted to about 20%. The maximum amount of pure preparation is 0.3g/kg, which is a slow oxidizing agent It takes 1-2 days after adding flour to complete the bleaching effect.

      Benzoyl peroxide has no effect on the color of bran. Excessive addition may not only exceed the hygienic standards, but also make the flour greenish gray.