Flour whiteness

Flour Bleaching Agents and Bread Improvers. Freshly milled flour contains carotenoid pigments that cause the flour to have a yellow color. In addition, when the flour is made into dough the product is sticky and unmanageable. As the flour ages, a natural process takes place which turns the flour white and improves its baking qualities. Because the natural process takes quite a bit of time, additives are used to speed up the process. 

Table 12-2 Comparison of Flour Enrichment Requirements in Canada and the United States Canada (Flour, White Flour, Enriched Flour, or United States Enriched White Flour) (Enriched Flour) ...

Flour (white, whole wheat, plain) dough conditioner not to exceed 200 ppm... 

Not all grains were created equal. This is especially true when you re trying to balance your body chemistry. Most grains are acid-forming, especially white flour and whole wheat flour. Barley, com, rye, and oat bran (the fibrous part of the oat) are also extremely acid-forming and are best avoided or eaten in small amounts. Like white flour, white rice should be avoided, as it has very little nutritional value. 

Enriched Flour Enriched Flour White Bread Turkey, raw Turkey, raw Whole egg, dried Egg yolk Beef, raw Beef, cooked... 

Pesticide Wholemeal flour White flour Whole grain bread White bread Bran/Wheat... 

Mustard is marketed in three forms, ie, as a seed as a prepared blend of ground mustard seed, vinegar, salt, sugar, and other spices and as powdered dry mustard, also known as ground mustard or mustard flour. The seeds of the white or yellow mustard add pungency to any preparation, and that of the black mustard is required for aroma. Mustard is the largest volume spice imported into the United States and its use covers almost every flavor category except dessert items. 

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

Roll mills are employed in a wide variety of applications for medium-coarse down to fine size reduction. By far the most prevalent use is in flour milling where banks of roU mills, beginning with coarse profiles and ending with smooth roUs, are used in series with sifting machines to extract the white flour from the associated bran. 

As vitamin Bg is mainly located in the germ and aleurone layer in cereal grains polishing for the production of flour removes a substantial portion. White bread is therefore a poor source unless fortified. Some nonedible yeasts contain up to 38 mg/100 g dry weight vitamin B, the highest level of the natural sources (4,27). As a rule, these amounts are too low for cost-effective isolation. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Eggs. Eggs are not used much in breadmaking, except for specialty egg breads. Egg whites are occasionally used on the surface of hard roUs to impart a crispy cmst. Yeast-leavened sweet doughs or danish doughs often contain egg, up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash (a mixture of egg and water or milk)... 

Fillers (calcium carbonate, calcium sulfate, aluminum oxide, bentonites, wood flour) increase the solid content of the dispersion. They are added up to 50%, based on PVAc. The purpose of the addition is the reduction of the penetration depth, provision of thixotropic behavior of the adhesive, gap filling properties and the reduction of the costs. Disadvantage can be the increase of the white point and a possible higher tool wear. 

If flour is allowed to age for about a month, its natural yellowish color will fade to white due to the effects of oxygen. This aging period can allow insects to spoil the flour, and is often eliminated by adding bleaching agents, such as benzoyl peroxide. 

Wheat flour typically becomes white by means of normal oxidation in air during a few weeks of storage. To speed up the process, manufacturers use benzoyl peroxide as a bleaching agent. Sulfur dioxide is a reducing bleaching agent that is used to preserve dried fruits. 

Amphetamines (speed sulph, sulphate, uppers, wake-ups, billy whizz, whizz, whites, base) are synthetic stimulants which as medicines have been formed into a variety of tablets. Their current medical use is very limited and in fact only dexamphetamine sulphate, Dexedrine, is now available for use solely in the treatment of narcolepsy. The only other amphetamine available for medical use is methylphenidate (Ritalin) for the treatment of attention deficit syndrome in children. As a street drug, amphetamine usually comes as a white, grey, yellowish or pinky powder. The purity rate of street powders is less than 10%, the rest being made up of milder stimulants such as caffeine, other drugs such as paracetamol or substances like glucose, dried baby milk, flour or talcum powder. 

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