近年来，国内许多面粉加工企业于面粉中加入一些品质改良剂。过氧化苯甲酰就是面粉改良剂中的一种。过氧化苯甲酰与面粉中的类胡萝卜素等色素发生作用，使其变为无色物质，从而提高了面粉的白度。同时，还能抑制小麦粉中蛋白酶的活性，避免蛋白质的分解，以提高面粉制品的贮藏 In recent years, many domestic flour processing enterprises in the flour by adding some quality improver. Benzoyl peroxide is one of the flour improvers. Benzoyl peroxide and flour in the carotenoids and other pigments play a role, making it a colorless substance, thereby increasing the whiteness of flour. At the same time, but also inhibit the activity of protease in wheat flour, to avoid protein decomposition, in order to improve the storage of flour products