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熱門話題
ɰʔ
ࠅ
ཀʱӋ¨ഊ©f˂್ٙᙢ४ʔ̙ঐᆎͣν
͗dɽʱʃۜ၇ɰ
ܘ
ᗭတԑतй¨ഊ༸©ٙɹช
ࠅ
Ӌfν
ࡈݔ؈
ପۜतйͣeतйഊd
ࡀ
݊
࠽ܘ
ਪਪ
ޟމ
ჿəfν
؈
ऊ൬٫ேᜊଣd࿁ͣЍᙢ
४ʔ൯ሪd˴ਗ
ל
ഒԟԬ¨
४ڀ
©eͣᗷ᎘fΆุ
ɰఱ̰̘əᏺ͜
ᄣͣኒٙਗɢd
ɰఱʔ̙ঐՍจ
̋əfщ
ۆ
d
уԴຫ˟əவɓ
၇ᄣͣኒdᒔ̙
ঐึ̈ତՉ˼ಁ
˾ٙᄣͣ
ي
ሯf
ɰఱ݊ႭdϞٙ
Άุ
ܘ
̙ঐึర
ӋՉ˼ಁ˾ۜf
ϾவԬอಁ˾͜
ۜٙሯඎνО˿
ɛዄᅊdτΌ
͊̀ˢಀ͜ཀ
ٙவՇ၇̋ኒһ৷fतй
࠽
ء
จٙ݊dͦ
ۃ
ል
Υۨ̋ኒۜ၇൳Ը൳εdϾ͛ପҦஔ
ژ
ᓟɰʔ˄
৷fνʦʊ̈ତə
ܘ
ε̣ਂ¨ᄣഊኒ©e¨੶ࠦၚ©e
¨ᙢ४ҷԄኒ©e¨
ז
ᙢኒ©ʘᗳٙପۜdίᙢ४͉Ԓ
Just the Word “Ban” Controls “Whiteners”?
Whitening of flour not only brightens but also disinfects, lengthening the storage life. In 1996, the State Committee for Food Additives
prescribed no more than 0.06 g of benzoyl peroxide whitening agent can be added per kg of flour. Inside our body, benzoyl peroxide
changes to benzoic acid which is normally metabolized by the liver; but, an excess would overload the liver. Other less often used
agents are: slaked lime, talcum powder and “hypo” (sodium hyposulfite), an industrial bleaching agent. Flour made from new wheat
normally requires a few months to toughen for the desired “chewy texture” – the “after ripening” stage. Adding benzoyl peroxide (in
moderation) would achieve this promptly. But, manufacturers overdo it mostly because of customer demand for unrealistic qualities and
appearance. Other related products are: rice flour, water chestnut powder, taro powder, sweet potato powder, potato powder: obviously,
all these items are not white when harvested. As it is difficult to always enforce the State ruling, be more rational in our demand. With
less and less incentive, manufacturers would soon stop their malpractice! Be sensible!
ӚϞ̋ःʷኒٙઋ
ر
ɨdவԬପ̙ۜঐึࠬБɓ
৬ɿf̴
ࡁ
ٙϓʱ݊
ޟ
ჿdԴ͜ኒඎ݊щτΌdც
ࠅ
ᘌᗫ
ء
f
ุlzɛɻආɓӉܸ̈dຫ˟ίᙢ४ʕ̋ᄣͣ
ኒᒔึऒʿՑʔˇ
ڐ
ӻΐପۜdˢ
νϷ४eɺԌ४ഃ
ഃfՉྼdͦ
ۃ
̋
ɝᙢ४ᄣͣኒٙʔ
සස݊ᙢ४dϷ
४e৵፡४eԆ᎘
४eή͘४eɺԌ
४ɰɽே̋ə
ᄣͣኒfΪ
މ
Ϸe
eԆ᎘eή͘e
ɺԌഃٙ˂್Ѝ९
ʔ݊ॱͣٙfவԬ
ۜٙɓ
ࡈ
˴
ࠅ
ॹ
ᓃఱ݊ʔঐၾ٤ं
ʕٙःཀεટᙃiίᆓ᐀ٙ
ی
˙dϷ४eή͘४ഃ
ɓટᙃःंd࢙ପ͛㛩fϞəᙔٙۜdም
ᗴจ൯ќkίவԬ
ي
ʕຫഒᙢ४ᄣͣኒdࢵ
ࠠϾ༸Ⴣf
