The whiteness of wheat flour is an important indicator to measure the quality of flour, and is an important criterion for the classification of flour. The average flour whiteness of the main wheat varieties in China is 74.8, and the whiteness of flour sold in the market generally reaches 80 or more before it is easily recognized. In order to meet people's demand for high-white flour and improve the market competitiveness of flour products, almost all domestic flour companies have used benzoyl peroxide brightening agents to bleach the flour, and many of the flours still have serious whitening agents. Excessive standards. Research shows that long-term bleaching of benzoyl peroxide can cause serious harm to the human body. For this reason, the state has officially issued an announcement that, since May 1, 2011, the addition of whitening agents such as benzoyl peroxide in flour has been completely banned. Studies have shown that the whiteness of wheat flour is closely related to the quality of processing, and it is considered that the total steamed bread score is highly significantly positively correlated with flour whiteness; Hu Xinzhong found that the flour whiteness is positively correlated with the color of flour and dough, and the flour is whiter in color. The color of the noodles and boiled backs are brighter. Whiteness meter is a mainstream instrument for measuring the whiteness of flour and plays an important role in modern research.
Shandong white wheat landraces preserved by the Crop Research Institute of the Shandong Academy of Agricultural Sciences, bred cultivars (lines) entering the national resource bank, and some introduced varieties (lines) outside the province were analyzed for flour whiteness, and the whiteness value of flour was over 80. The high whiteness wheat germplasm was analyzed for kernel hardness, starch gelatinization characteristics and dough kneading characteristics, and the effect of flour storage time and carotenoid content on the whiteness of flour was initially discussed. The objective was to excavate high whiteness and quality of flour. Excellent wheat germplasm, breeding high-quality white wheat varieties with strong gluten and high quality.
The determination of the whiteness of flour by the whiteness tester is different from the actual needs. Consumers in northern China generally believe that flour is as white as possible, but yellow pigments such as carotenoids in wheat flour are often the main reason for the decrease in natural whiteness of flour. In order to satisfy people's dietary preferences and improve the market competitiveness of flour, almost all domestic flour companies have used benzoyl peroxide brightener bleaching flour. Benzoyl peroxide has a strong oxidizing effect and can slowly oxidize the lutein and carotenoids in the flour, turning it from pale yellow to white.
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