影响面粉白度的因素有很多, 例如小麦品种, 技术流程, 添加剂, 温度, 储存时间, ETC; 但影响面粉白度的因素主要有以下几个:

A. Flour storage temperature

For the same wheat and additive, 面粉增白需要夏季和冬季不同的时期. 这主要是因为过氧化苯甲酰的漂白作用 (业务流程外包) 与环境温度有关. 当BPO添加量为60mg时, 漂白反应可以在 24 30℃温度下小时, 而漂白反应可以在 6 hours under the temperature of 50℃. However, in winter it may require 48 hours or even longer.

乙. Moisture content

The optimum moisture content for additive using is approximately 15%, especially for Grade 1 and Grade 2 面粉. Excessively high or low moistures are neither ideal for whitening. When the moisture content is too high, BPO resolves fast and the resultant reactive oxygen flows out participating in the reaction completely; when the moisture content is too low, BPO hasn’t resolved completely when being sold and so it cannot give full play to its whitening effect. Therefore, excessively high and low moisture contents influence BPO’s whitening effect.

C. BPO’s flowing property

Flour additive’s flowing property is related to the inorganic salt when diluting BPO. The better the BPO’s flowing property is, the evener the additive is. Meanwhile additive’s flowing property has a great bearing on its fineness. The finer the additive is, the evener it is in the flour, the better the whitening effect is. Otherwise, there may be “zebra stripes” phenomenon which affects flour quality seriously and pose a hidden problem.

丁. Flour fineness

Flour particle size has a great influence on its whiteness. Shading coefficient test indicates that fine particle appears whiter than coarse particle; fine particle flour appears especially whiter if additive has been added.