The Research on the Improvement of Flour Fermented Products by Benzoyl Peroxide
This paper studied improved properties for fermented products by Benzoyl peroxide. The proofing speed and whiteness is as the index, this paper studied the use effect by adding different concentration and temperature of BPO, and discussed the influence on rheological properties. Research shows:the BPO optimal adding quantities are 40mg /kg for the improvement of fermented products.It can not only improve the proofing speed and food quality of fermented products, but also be able to improve flour color. While, if the adding amount of BPO is too large, the proofing speed and whiteness of fermented products would decline.
Y. Y. Guo et al., "The Research on the Improvement of Flour Fermented Products by Benzoyl Peroxide", Advanced Materials Research, Vols. 343-344, pp. 1029-1034, 2012