The function mechanism of bleaching agent and its effecting factors were discussed. Also it was detailed how to use bleaching agent properly so as to improve flour whiteness.
对增白剂的作用机理及影响其增白效果的因素进行了探讨，并就合理使用增白剂来改善面粉的白度进行了详细论述。
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
以新鲜牛乳、无糖豆粉、大豆浓缩蛋白粉和低聚糖为主要原料，研究开发低血糖指数豆乳粉，确定其生产工艺及产品配方，临床测定其血糖指数。
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