wheaten flour
2.The varieties of the improvers of the cooked wheaten food are briefly presented, the main problems existing in the application of wheat flour and food additives at present are analyzed, and some suggestions for improving the fortification and functionalization of the nutrients through improving the quality of the cooked wheaten food are set forth, such as replacing BPO with calcium peroxide, the application of xylanase and the usage of some food additive with disease-resistant and disease-preventive functions.
