Abstract
The changes of the amounts of water soluble sugars and water soluble nitrogenous matters and that of acid value of fat during storage were determined on the several wheat flours containing various concentrations of benzoylperoxide (B. P. O.).Following results were obtained:1. B. P. O. did not inhibit, within a normal concentration as blanching agent for flours, the activities of amylase, protease, and lipase of flour.2. In the case of high concentration (0.11% of B. P. 0.), it seemed to inhibit the activity of amylase and protease, especially, of those of soft wheat flour.3. The addition of the high concentration of B. P. O. caused the fat in flour to oxidize and, as the results, higher acid value was obtained.
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