Flour bleaching agent
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212691770
2008-05-15T21:04:30Z
IndulgentReader
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[[WP:UNDO|Undid]] revision 212691707 by [[Special:Contributions/209.232.151.151|209.232.151.151]] ([[User talk:209.232.151.151|talk]])
'''Flour bleaching agent''' is a [[food additive]] added to [[flour]] in order to make it appear whiter (freshly milled flour is yellowish) and to oxidize the surfaces of the flour grains and help with developing of [[gluten]].
Usual [[bleach]]ing agents are:
* [[Organic peroxide]]s, namely [[benzoyl peroxide]]
* [[Calcium peroxide]]
* [[Nitrogen dioxide]]
* [[Chlorine]]
* [[Chlorine dioxide]], which is reported to produce [[diabetes]]-causing [[contaminant]] [[alloxan]] when reacting with the [[protein]]s contained in flour
* [[Azodicarbonamide]]
* Atmospheric [[oxygen]], used during natural aging of flour
Use of chlorine, [[bromate]]s, and [[peroxide]]s is not allowed in the [[European Union]].
Flours treated with bleaches and improving agents generally show higher loaf volume and finer grain. However, people with very sensitive [[palate]]s can detect a slight bitter [[aftertaste]].
Chlorinated cake flour improves the structure forming capacity, allowing the use of dough formulas with lower proportions of flour and higher proportions of sugar. In [[biscuit]] manufacturing, chlorination of flour is used to control the spread – treated flour reduces the spread and provides a tighter surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation.
{{see also|flour treatment agents}}
{{ingredient-stub}}
[[Category:Food additives]]
[[Category:Bleaches]]