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In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...
The flour used in white breads is often bleached further—by the use of flour bleaching agents such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight natural yellow shade and make its baking properties more predictable.
Next, a chemical bleaching process is used to give the flour a whiter color. This bleaching step, usually with chlorine or benzoyl peroxide, destroys many of the original nutrients that were present in the flour. The final flour product contains a smaller portion of the original nutrients that were present in the seed prior to processing.
Skip the loaf of pre-sliced white bread during your next grocery trip. “There is minimal nutritional value in processed white bread (the one that comes in packages),” says Dr. Lopez-Jimenez.
"Bleached flour" is "refined" flour with a chemical whitening (bleaching) agent added. "Refined" flour has had the germ and bran, containing much of the nutritional fibre and vitamins, [citation needed] removed and is often referred to as "white flour". Bleached flour is artificially aged using a "bleaching" agent, a "maturing" agent, or both.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
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The English name reflects the historical use of the material for fulling (cleaning and shrinking) wool, by textile workers known as fullers. [1] [2] [3] In past centuries, fullers kneaded fuller's earth and water into woollen cloth to absorb lanolin, oils, and other greasy impurities as part of the cloth finishing process.