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Topic: Flour bleaching agent

	Bleach - Wikipedia, the free encyclopedia
		Chlorine bleach is often used with laundry detergent and is also commonly used as a disinfectant by homemakers and janitors.
		Chlorine dioxide is used for the bleaching of wood pulp, fats and oils, cellulose, flour, textiles, beeswax, and in a number of other industries.
		Berthollet's bleach was formed from a caustic chlorine-potash solution, and by 1789 it was sold as "eau de Javelle" after his chemical plant.
	en.wikipedia.org /wiki/Bleaching_agent (505 words)

	Flour bleaching agent - Wikipedia, the free encyclopedia
		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.
		Flours treated with bleaches and improving agents generally show higher loaf volume, finer grain, and better look.
		Chlorinated cake flour improves the structure forming capacity, allowing using dough formulas with lower proportion of flour and higher proportion of sugar.
	en.wikipedia.org /wiki/Flour_bleaching_agent (225 words)

	Rxpress - Flour - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-10-08)
		Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue.
		Bleached flour is flour that was subjected to flour bleaching agents in order to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential.
		Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.
	www.rxpresspharmacy.com /wiki/index/Flour (1448 words)

	Flour, wheat (Site not responding. Last check: 2007-10-08)
		Flour is a soft, dry powder that is usually ground from grain (although it can also be made from vegetables, fruits, legumes, or nuts--even from fish).
		For whole-grain flours, the bran and germ are returned to the flour at the end of the process.
		All-purpose flour: Also known as family, plain, white, or general-purpose flour, this flour is made from a blend of hard and soft wheats.
	www.wholehealthmd.com /refshelf/foods_view/1,1523,81,00.html (1200 words)

	bleaching -- Britannica Student Encyclopedia (Site not responding. Last check: 2007-10-08)
		Bleaching, a process of whitening fabric by removal of natural colour, such as the tan of linen, is usually carried out by means of chemicals selected according to the chemical composition of the fibre.
		Chemical bleaching is usually accomplished by oxidation, destroying colour by the application of oxygen, or by reduction, removing colour by hydrogenation.
		In colour-discharge printing, a dye impervious to the bleaching agent is combined with it, producing a coloured design instead of white on the dyed ground.
	www.britannica.com /ebi/article-9273251 (629 words)

	Method for the preparation of transparent cross-linked polymers from grain flour - US Patent 6045868 (Site not responding. Last check: 2007-10-08)
		A method wherein grain flour proteins are cross-linked with aldehydes and bleached with a bleaching agent to form cross-linked transparent polymers is described.
		In the present invention a cross-linking agent and a bleaching agent are preferably used together to form the novel polymers of the present invention which are transparent.
		Other bleaching agents are ozone which forms hydrogen peroxide in water and other hydrogen peroxide releasing agents such as barium peroxide.
	www.patentstorm.us /patents/6045868.html (5604 words)

	Technology of production of edible flours and protein products from soybeans. Chapter 4.
		Lipoxidase catalyses oxidative bleaching of the carotenoid pigments in wheat flour.
		Enzyme-active soybean flour is a valuable "natural" flour bleaching agent, especially where the use of chemical bleaching agents has been prohibited.
		The main reason for developing composite flours is to relieve the economy of countries where wheat is not grown, from the burden of importing this commodity.
	www.fao.org /docrep/t0532e/t0532e05.htm (2617 words)

	Ugly Truths about White Flour (Site not responding. Last check: 2007-10-08)
		(alias “enriched wheat flour” or “wheat flour”) is missing the two most nutritious and fiber-rich parts of the seed: the outside bran layer and the germ (embryo).
		Flour mills use different chemical bleaches, all of which are pretty bad.
		One bleaching agent, chloride oxide, combined with whatever proteins are still left in the flour, produces alloxan.
	www.womenfitness.net /ugly_truths.htm (505 words)

	Idaho Observer: Bleaching agent in flour linked to diabetes
		Though it has not yet been determined how many flour mills are bleaching with chloride oxide, the use of chlorides to bleach flour is an industry standard.
		There are several chemical bleaching agents that are used such as oxide of nitrogen, chlorine, chloride, nitrosyl, and benzoyl peroxide mixed with various chemical salts.
		In the process of making flour white, half of the good unsaturated fatty acids that are high in food value are lost in the milling process alone, and virtually all the vitamin E is lost with the removal of wheat germ and bran.
	www.proliberty.com /observer/20050718.htm (840 words)

	The Bread and Flour Regulations 1995
		"flour" means the product which is derived from, or separated during, the milling or grinding of cleaned cereal whether or not the cereal has been malted or subjected to any other process, and includes meal, but does not include other cereal products, such as separated cereal bran, separated cereal germ, semolina or grits;
		(a) the flour or bread is of a type specified in column 2 of that Schedule in relation to that enzyme preparation, flour bleaching agent or flour treatment agent; and
		In the Regulations specified in Schedule 4, for the words "the Bread and Flour Regulations 1984" and the words "the Bread and Flour (Scotland) Regulations 1984" in each place where they occur there shall be substituted the words "the Bread and Flour Regulations 1995".
	www.hmso.gov.uk /si/si1995/Uksi_19953202_en_1.htm (1844 words)

	p.d.bRos
		Ideally used to bleach the yellow pigment from Flour, Sooji, Atta and Basen.
		Flour improver with enriched enzymes to overcome the problem of poor quality of wheat flour.
		It is useful for flour with hexia weight, high enzyme activity, more moisture and spread Gluten.
	www.pdbros.com /flour.php (1901 words)

	Food Additives Guide (900-1520)
		Flour treatment and bleaching agent in baked goods, breads, rice, chewing gum, flour, grains.
		Thickener, vegetable gum which may be bleached with sulphur dioxide (one of a choice), which is dangerous to asthmatics.
		Humectant, wetting agent, dispersing agent, radiator anti-freeze, petroleum based; its glycerine like taste has made it popular for children's medications and other elixirs; used in many toothpastes, topical creams and ointments, in cosmetics, hair products and deodorants, artificial sweetener bases, liquid food colour, essences, sweetened coconut, chewing gum, chocolates.
	www.mbm.net.au /health/900-1520.htm (1449 words)

	History of Soy Flour, Grits, Flakes, and Cereal-Soy Blends (Site not responding. Last check: 2007-10-08)
		Considerable research on soy flour was also done at universities during World War I. In 1917 Osborne and Mendel at Yale, after noting that soybeans had been used in America almost solely as a food for diabetics, gave an analysis of seven commercial whole soy flours, all made from dehulled soybeans.
		By the early 1930s soy flour was being used in large bakeries as an ingredient in breads, rolls, pastries, and other baked goods, but it was best known in "soy bread." Soy flour was added for various reasons: as a bleaching agent, as a nutritional fortifier, and as a shelf-life extender.
		Flour made from expeller-pressed soybean meal was found to have a poor, burned or caramelized flavor.
	www.thesoydailyclub.com /sfc/mspproducts543.asp (5578 words)

	Effect of lipid oxidation on dough bleaching. (Site not responding. Last check: 2007-10-08)
		Alternatives have been searched to benzoyl peroxide, the most popular flour bleaching agent in Canada and the United States.
		The effects of lipid composition and oxidation on bread dough bleaching have been studied.
		These results confirm the dough bleaching potential of lipase and stress the potential of controlled oil composition and oxidation for dough bleaching applications.
	www.aaccnet.org /meetings/2000/Abstracts/a00ma097.htm (183 words)

	Statutory Instrument 1998 No. 141
		(b) the quantity of the flour bleaching agent or flour treatment agent used in the flour or bread does not exceed the maximum quantity specified in the related entry in column 3 of that Schedule.
		The Regulations specified in column 1 of Schedule 4 are hereby revoked to the extent specified in column 3 of that Schedule.
		(c) restrict the use of specified ingredients in the preparation of flour and bread and require that an indication of the presence of a flour treatment agent be given in the case both of prepacked and of non-prepacked bread (regulation 5, Schedule 3);
	www.opsi.gov.uk /si/si1998/19980141.htm (2786 words)

	Organic Whole Grains and Flours
		After grinding, the flour is sifted through a screen that catches larger particles of bran and germ.
		The flour that is produced is so useless as a food that it must be fortified with synthetically manufactured thiamin, riboflavin, and niacin, as well as iron.
		Chlorine dioxide, an irritant to both the skin and respiratory tract, is used to bleach flour.
	www.littletongristmill.com /nutrition.html (1278 words)

	E Numbers (Site not responding. Last check: 2007-10-08)
		Gas prepared chemically for use as a food preservative, flour improver, bleaching agent and vitamin C stabiliser.
		Used as an anti-caking agent, acid regulator, emulsifier, flour improver, nutrient and an aid to antioxidants.
		Emulsifier, stabiliser and gelling agent or thickener extracted from brown seaweed.
	www.matt13.com /school/enum.html (1892 words)

	Enzymes & GFCF Diets
		Benzoyl peroxide is a bleaching agent typically used to give such flour a better appearance.
		Samples of wheat flour were treated with 150 ppm of benzoyl peroxide to begin a bleaching process, and then subjected to ethyl ether extraction at different intervals of time.
		The resulting concentration of benzoyl peroxide after 9 days of contact with the bleaching agent was 11 ppm, dropping afterward to nondetectable levels.
	www.enzymestuff.com /dietsgfcf.htm (4750 words)

	Statutory Rule 1998 No. 24
		These Regulations may be cited as the Bread and Flour Regulations (Northern Ireland) 1998 and shall come into operation on 9th March 1998.
		(b) flour other than wholemeal, be added were such addition is necessary in accordance with the conditions prescribed in column 2 of that Schedule.
		All flour intended for use in the manufacture of biscuits or pastry except wholemeal.
	www.hmso.gov.uk /sr/sr1998/19980024.htm (2617 words)

	flour-msg (Site not responding. Last check: 2007-10-08)
		Modern flours tend to be mixtures of flours with all-purpose or bread
		Graham flour is whole wheat flour with the bran in it.
		flour was passed to trap the bran and large particles.
	www.florilegium.org /files/FOOD-BREADS/flour-msg.html (8655 words)

	CRS Report: 95-857 - Food Additive Regulations: A Chronology - NLE
		Lexington Mill and Elevator Company against USDA because the Government has not shown a connection between nitrite residues in the bleached flour and the harm to humans that the residues were alleged to cause.
		While the Court is sympathetic to the Bureau of Chemistry's efforts to protect the public from nitrites, it nonetheless states that the Government had to show some relationship between the nitrite residues left in the flour and the harm it is capable of producing in humans.
		After the case is settled, bleached flour is allowed in interstate commerce as long as it does not conceal damaged flour and is clearly labeled as "bleached flour."
	ncseonline.org /NLE/CRSreports/Pesticides/pest-5.cfm?&CFID=19411638&... (7784 words)

	Food Legislation of the UK - Bread (Site not responding. Last check: 2007-10-08)
		Flour bleaching agent: any food additive primarily used to remove colour from flour.
		Where a flour improver has been used as an ingredient of any bread its presence must be indicated in the ingredients' list or, when the bread has no ingredients' list, on a suitable label, ticket or notice.
		a) wholemeal: all the flour used as an ingredient in the preparation of the bread is wholemeal;
	www.foodlaw.rdg.ac.uk /book/bread.htm (270 words)

	059. Peroxides, acetone (FAO Nutrition Meetings Report Series 40abc) (Site not responding. Last check: 2007-10-08)
		Uses As a flour bleaching and strengthening agent.
		Biological Data There appears to be no published information on the toxicity of acetone peroxides, or on the biological effects of bread made from flour treated with acetone peroxides.
		Evaluation No biological data were available for the estimation of an acceptable level of treatment of flour.
	www.inchem.org /documents/jecfa/jecmono/40abcj33.htm (227 words)

	Nitrogen Dioxide (Site not responding. Last check: 2007-10-08)
		In industrial applications, nitrogen dioxide is used as a catalyst in oxidation reactions, as an nhibitor to prevent polymerization of acrylates during distillation, as a nitrating agent for organic compounds, as an oxidizing agent, and as an oxidizer for rocket fuel.
		It is also used as a flour bleaching agent in the manufacture of liquid explosives and for increasing the wet strength of paper.
		For price, packaging, delivery and other information, click here and tell us your name, company name, address and telephones, the application for the gas, and the purity level and volume desired.
	www.eastwestgases.com /gasspecs/nitrogen.htm (95 words)

	Freedom Club USA - White Flour & Alloxan (Site not responding. Last check: 2007-10-08)
		When I studied chemistry forty plus years ago, they were using a fairly benign bleaching agent to bleach white flour.
		Aspartame also so damages the mitochondria, that people are then damaged by the free radicals spun up by the damaged mitochondria!
		I will now avoid ALL white flour products from this point forward.
	www.freedomclubusa.com /white_flour___alloxan (344 words)

	Possible Adverse Effects (Site not responding. Last check: 2007-10-08)
		CHLORINE DIOXIDE: A toxic gas used for bleaching flour.
		If a sulfiting agent is used in a product in excess of 10 ppm (parts per million), the additive must be declared on the label.
		SULFUR DIOXIDE: Preservative, disinfectant, bleaching agent and antioxidant.
	www.info-implants.com /Kay/24.html (1108 words)

	pantry_other (Site not responding. Last check: 2007-10-08)
		Its acidity affects sugar as it cooks, preventing unwanted crystallization creating a creamier texture.
		Mixed with baking soda, it becomes double-acting baking powder, a leavening agent.
		Emulsifying agents, may be derived from soybean fat
	www.baking911.com /pantry_other.htm (2166 words)

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