Bleaching wheat dough

The presence of lipoxygenase in plants may affect their storage and processing since it promotes the peroxidation of the polyunsaturated fatty acids (which are nutritionally essential) and can affect taste, odor, and color. Moreover lipoxygenase may influence ripening and abscission. In fact, it has been used to modify fatty acids, to bleach wheat flour, and to improve the rheological properties of wheat dough. An excellent dis-... 

Unheated pea flours are also effective in bleaching and improvement of doughs (37,31). Mixing times are shorter with pea-wheat flour combinations, and mixing tolerance is increased. 

Refined soft wheat flours treated with chlorine. Chlorination breaks disulfide bonds, weakens the gluten, lowers pH, and bleaches the flour. Hours usually contain from 7.5% to 10% protein and, upon hydration and mixing, yield weaker gluten doughs compared to regular soft flours. 

Azodicarbonamide A dough conditioner, oxidizer, and improver used in refined wheat flonr to promote aging and bleaching. A typical use level is less than 45 ppm. 

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