- Flour bleaching agent
Flour bleaching agent is a
food additiveadded to flourin 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.
bleaching agents are:
Organic peroxides, namely benzoyl peroxide
Chlorine dioxide, which is reported to produce diabetes-causing contaminant alloxanwhen reacting with the proteins contained in flour
oxygen, used during natural aging of flour
Use of chlorine,
bromates, and peroxides 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
palates 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
biscuitmanufacturing, 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.
Wikimedia Foundation. 2010.