Flour Bleaching What is flour bleaching? Flour bleaching is a chemical treatment that removes yellow xanthophyll and other pigments from milled grains to produce whiter, finer-grain flour suitable for high ratio cakes, cookies and quick breads.1 Commercially-used flour bleaching agents include: Chlorine gas Chlorine dioxide Nitrogen dioxide Calcium and benzoyl peroxides Azodicarbonamide [...]
Benzoyl Peroxide What is Benzoyl Peroxide? Benzoyl peroxide is an ingredient added to flour in small quantities for oxidizing carotenoid pigments in the flour. This leads to the whitening or bleaching of the flour, which is part of the usual treatment performed on flour at the mill. Benzoyl peroxide is the main [...]
Hydrogen Peroxide Also known as hydrogen dioxide or dihydrogen dioxide What is Hydrogen Peroxide? Hydrogen peroxide (H2O2) is recognized as the simplest peroxide. It is a slightly viscous liquid and is formed of two hydrogen atoms and two oxygen atoms. The main of use of H2O2 in the food industry is as [...]
