Bleaching of wheat flour refers to the process of treating the flour with chemicals that will whiten the flour, removing the dull yellow colour of freshly milled refined wheat flour. Bleaching also alters the proteins in the flour, which can improve the texture of baked goods produced with the flour. The US FDA permits the addition of multiple bleaching agents in flour including chlorine, chlorine compounds, benzoyl peroxide, and azodicarbonamide

Health considerations

See: Chlorine, Azodicarbonamide, Benzoyl peroxide

Keep in mind

In the UK the use of flour bleaching agents in wheat flour is prohibited.


Food Standards Agency
U.S. Food and Drug Administration
See: Chlorine, Azodicarbonamide, Benzoyl peroxide

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