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Flour treatment agent

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Flour treatment agents (also called improving agents) are food additives added to flour in order to improve its properties.

Flour bleaching agents are added to flour in order to make it appear whiter (freshly milled flour is yellowish) and to oxidize the surfaces of the flour grains and help with developing of gluten.

Maturing agents are added to flour in order to help with gluten development. They may or may not also act as bleaching agents. Common maturing agents are

Processing agents help with various aspects of handling the dough during baking.

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E numbers

Colours (E100–199) • Preservatives (E200–299) • Antioxidants & Acidity regulators (E300–399) • Thickeners, stabilisers & emulsifiers (E400–499) • pH regulators & anti-caking agents (E500–599) • Flavour enhancers (E600–699) • Miscellaneous (E900–999) • Additional chemicals (E1100–1599)

Waxes (E900–909) • Synthetic glazes (E910–919) • Improving agents (E920–929) • Packaging gases (E930–949) • Sweeteners (E950–969) • Foaming agents (E990–999)

L-cysteine (E920) • L-cystine (E921) • Potassium persulfate (E922) • Ammonium persulfate (E923) • Potassium bromate (E924) • Chlorine (E925) • Chlorine dioxide (E926) • Azodicarbonamide (E927) • Carbamide (E927b) • Benzoyl peroxide (E928)
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