Flour bleaching agent 2904651 212691770 2008-05-15T21:04:30Z IndulgentReader 3874233 [[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]]