Editing Flour (section)

==== Additives ====
The four most common additives used as bleaching/maturing agents in the US are:
* [[Potassium bromate]], listed as an ingredient, is a maturing agent that strengthens gluten development. It does not bleach.
* [[Benzoyl peroxide]] bleaches, but does not act as a maturing agent. It has no effect on gluten.
* [[Ascorbic acid]] (vitamin C) is listed as an ingredient, either as an indication that the flour was matured using ascorbic acid or that a small amount is added as a dough enhancer. It is a maturing agent that strengthens gluten development, but does not bleach.
* [[Chlorine]] gas is used as both a bleaching agent and a maturing agent. It weakens gluten development and oxidizes starches, making it easier for the flour to absorb water and swell, resulting in thicker batters and stiffer doughs. The retarded gluten formation is desirable in cakes, cookies, and biscuits, as it would otherwise make them tougher and bread-like. The modification of starches in the flour allows the use of wetter doughs (making for a moister end product) without destroying the structure necessary for light, fluffy cakes and biscuits.<ref>{{Cite book| last1 = Figoni| first1 = Paula I. | title = How baking works | publisher = John Wiley & Sons| year = 2010| page = 86| isbn = 978-0-470-39267-6| url = https://books.google.com/books?id=XqKF7PqV02cC}}</ref> Chlorinated flour allows cakes and other baked goods to set faster and rise better, and the fat to be distributed more evenly, with less vulnerability to collapse.

Some other chemicals used as [[flour treatment agents]] to modify color and baking properties include:
* [[Chlorine dioxide]] (unstable to be transported in the U.S.)
* [[Calcium peroxide]]
* [[Azodicarbonamide]] or azobisformamide (synthetic)
* Atmospheric oxygen causes natural bleaching.

Common preservatives in commercial flour include:
* [[Calcium propanoate]]
* [[Sodium benzoate]]
* [[Tricalcium phosphate]]
* [[Butylated hydroxyanisole]]