FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Maturing and Bleaching Agent
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preservative
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food additive
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ingredient
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Detailed explanation-1: -Organic peroxides (benzoyl peroxide) Calcium peroxide. Chlorine. Chlorine dioxide. Azodicarbonamide. Nitrogen dioxide. Atmospheric oxygen, used during natural aging of flour.
Detailed explanation-2: -Options include compounds like nitrogen peroxide, chlorine gas, chlorine dioxide, nitrogen trichloride and benzoyl peroxide. These bleaching agents are usually added directly to freshly milled flour to yield a white product in just a day to two.
Detailed explanation-3: -Bleached flour uses bleaching agents (commonly benzoyl peroxide and chlorine gas, among others) to speed up the flour’s aging process. This results in a whiter, finer-grain flour with a softer texture. Some people with sensitive palate can notice a difference in taste with bleached flour.