中文摘要：

为了满足市场和消费者对面粉及其制品色泽品质的需求，针对国家《小麦粉》新标准（GB1355—2005）禁用增白剂的规定，探讨并提出了替代过氧苯甲酰（BPO）、保证中国面粉及其食品色泽品质的措施：第一，研制和开发生物型和营养型面粉改良剂，特别是以脂肪酶、α-淀粉酶、木聚糖酶等生物酶为主的一些酶制剂，靠酶的催化作用，既保证面制品表面及内部组织均匀、表皮光滑洁白，又消除了BPO类化学物质对人体健康的不利影响；第二，培育高自然白度小麦新品种，特别是种皮薄、出粉率高、胚乳色素低、多酚氧化酶（PPO）活性低的小麦新品种，用其生产高自然白度的面粉或不易褐变的食品，从原料上解决问题；第三，引导消费者正确对待面粉及食品白度问题，让消费者从营养和健康上认识BPO等化学增白剂的危害，了解小麦自然粉色的本质及面粉、食品色泽变化的原因，改变面粉及制品色泽越白越好的传统观念。

英文摘要：

In China, the wheat flour based products such as steamed bread, dumpling, noodle require flour with high whiteness, so flour mill have been using benzoyl peroxide （BPO）as flour bleaching agent to satisfy the requirement of the market and consumers in many years. In this paper, how to keep the quality of wheat flour and wheat flour based products color were discussed when BPO was inhibited according to the new standard of state ＂wheat flour＂ and three measures were put forward. Firstly, biological and nutrient flour improver instead of BPO should be developed, especially the enzyme preparations regarding biological enzymes such as lipase, amylase and xylanase to ensure that the wheat flour based products have uniform appearance and inner textural, smooth and white surface. Secondly, wheat cultivars with high whiteness should be bred, which have a thin seed coat, high flour yield, low yellow pigment content and low PPO activity to produce high white flour or foods. Lastly, we can lead to consumers to treat flour and food whiteness correctly, let consumers know the harm of chemical bleachers such as BPO in the nutrition and health, understand the essence of wheat flour color and the cause of the color change of the flour and foods, change the traditional ideas that the whiter the coloris, the better the flour and foods will be.