Re: Unbleached vs. Bleached Flour

Posted by Gerard on March 17, 1999 at 20:44:27:

In Reply to: Unbleached vs. Bleached Flour posted by Jordan on March 17, 1999 at 17:12:32:

Heres what an industrial chemist told me last week.

>>
Dear Gerard.

In my Knowledge bromide is used in two forms in flours. As Potassium
Bromate (924) which is a texturizer/dough conditioner used in bread. It is also used to age
flour and stabilize its baking properties (924 effects the proteins that constitutes the gluten).
Or as Methyl Bromide which is used primary to fumigate structures like flour mills and food
factories to control pests in stored products (in our case wheat). Potassium Bromate in high
levels has calming and dozing effects where in even higher levels both potassium bromate and
methyl bromate act as poisons. There are also reports that potassium bromate may cause cells
to mutate. It is under discussion if EU will introduce the "E" letter to potassium bromate
(E924). In Greece its use is against the law. My opinion is that we should avoid products that
contain potassium bromate as it is not necessary for a good product. About Methyl Bromide
we have to accept its use as up to now there are no better ways to control pests in wheat silo.
Finally to bleach flour white other chemicals are used (usually cloride gas). Cloride destroys
vitamin E, and its gases can effect the respiratory system. Its use should be avoided as its only
function is to change the colour of the flour. We may consume flour that will be a litle darker
but with all its vitamins and without health risks.

Stelios>>

I think its use will fade out.
If nothing else it becomes a selling point but I find wholesale accounts don't care as long as the price is right.
Its a cruel world out there.

Cheers, Gerard

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