FLOUR IMPROVERS AND BLEACHING AGENTS IN BAKING

Wheat flour is the main raw material used for the preparation of bakery products. The quality of flour used in bread making greatly influences the quality of the bread and this can be improved by using bleaching and maturing agents. Flours treated with improving agents and bleaches generally show higher loaf volume and finer grain. However, people with very sensitive palates can detect a slight bitter aftertaste.

There are several flour improvers available on the market and they include:
Potassium bromate (E924), Ascorbic acid, Azodicarbonamide (E927a), Carbamide (E927b) and Phosphates

Flour bleaching agents include:
Chlorine (E925), Chlorine dioxide (E926), Benzoyl peroxide (E928), Calcium peroxide, Nitrogen dioxide and Azodicarbonamide (E927a)

Potassium bromate and ascorbic acid are used in some countries as maturing agents and benzoyl peroxide as a bleaching agent. Potassium bromate is also used in treating barley in beer making and has been used for the improvement of the quality of fish paste products in Japan.

Potassium bromate exerts nephrotoxic and ototoxic effects in experimental animals as well as in man.

The use of potassium bromate, chlorine and peroxides in food products is not allowed in the European Union. Potassium bromate has been banned from use in food products in the United Kingdom in 1990, and Canada in 1994, and most other countries. It was banned in Sri Lanka in 2001 and China in 2005. It is also banned in Nigeria, Brazil and Peru.

Surprisingly, it has not been banned in the United States. The Food and Drug Administration (FDA) sanctioned the use of bromate before the Delaney clause of the Food, Drug, and Cosmetic Act went into effect in 1958 – which bans carcinogenic substances. Since 1991, the FDA has urged bakers to voluntarily stop using potassium bromate. In California, a warning label is required when bromated flour is used.

Azodicarbonamide is used in food industry as a flour bleaching agent and improving agent. When it reacts with flour, it behaves as a hydrogen acceptor, and is quickly and completely converted to biurea, which is stable even during baking. The reaction occurs only during wetting of the dough. In the United States, acceptable doses for flour treatment range between 0-45 ppm.

In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitiser (a possible cause of asthma). Use of azodicarbonamide as a food additive is banned in Australia and in Europe for ethical reasons. In Singapore, the use of azodicarbonamide can result in up to 15 years imprisonment and a fine of $450,000.

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Regards Frank.