Bleaching Of Flour Research Articles

Evaluation of multiple reactions in dilute benzoyl peroxide concentrations with additives using calorimetric technology

Benzoyl peroxide (BPO) is a typical organic peroxide widely used in food processing, particularly flour bleaching. Due to the unstable nature of the oxygen-oxygen bond in BPO, it readily reacts under even mid-low-temperature conditions. Lower concentrations of BPO are also potentially explosive, even when combined with acid or alkaline additives. Given the history of both potential and documented industrial accidents, this study investigates the thermal stability of various BPO concentrations when mixed with acid or alkaline solutions. In addition, differential and integral kinetic models were applied to verify that the apparent activation energy data from the differential scanning calorimetry experiments were valid. The results of autocatalysis reactions and nth-order reaction simulations presented characteristics consistent with the experimental findings. The findings in this paper can be used as a reference for BPO products that are mediated with either an acid or an alkaline solution during production, storage, transportation, or use.

The Utilization of Ozone As an Alternatif Chlorine Substitution to Increase Quality of Arenga Starch (Arenga pinnata)

This study was aimed to determine the optimum conditions of flour bleaching with ozonation techniques and compare the effect of chlorination results. The process of bleaching flour with ozonation process is carried out in batch system. The research procedure is to vary the time 0, 30, 60, 90, 120, 150, and 180 minutes. Variation in pH 4, 6, native pH of flour, 8, 10 and 1: 3 (b / v) concentration of flour against water. Ozone concentration 0.325 g ozone / hour. The effect of the addition of chlorine is soaked for 180 minutes with the concentration of chlorine to the flour of 0.325% (w / w) and theconcentrationofflour towaterthatis1: 3.The resultsobtainedwerecarriedout by means of data sampling on purpose and were carried out by white degree analysis, organoleptic test, chlorine content test and protein content test. The results of the research that has been done, that the optimum conditions for the bleaching process of flour using ozone are pH 4 with 180 minutes obtained the value of Brightness L* = 93.32, b* = 5.10. Organoleptic results give results that respondents prefer the results of the ozonation process with the classification of odor, color and texture in a row is 9; 8.5;8.6.Theresultsofapositive,andquantitativequalitativechlorinecontenttestwith an Argentometric Mohr titration produced 0.01% (w / w) per 10 g of palm sugar.

First report on the presence of Alloxan in bleached flour by LC-MS/MS method

In this work the presence of Alloxan in bread, pastry and cake bleached flour was investigate in order to verify possible risk for consumers related to the use of chemicals for flour bleaching. A selective UHPLC–MS/MS method has been developed and validated for the purpose. Alloxan is one of the possible minor side products of oxidation after chemical bleaching of wheat flours, when several chemical agents are used. One hundred and seventy-five flour samples were analyzed for Alloxan determination. The validation of the method was performed in accordance with the ISO/IEC/EN 17025 for linearity, detection limit, quantification limit, accuracy, precision and ruggedness determination. Satisfactory performances were obtained for the analyte, with a Limit of Detection (LOD) of 0.73 mg kg−1, a Limit of Quantification (LOQ) of 0.85 mg kg−1 and recovery values between 94% and 102%. The present work report for the first time the presence of trace levels of Alloxan in 24% of the analyzed samples, with mean values of 0,95 ± 0,04 mg kg−1. The presence of Alloxan was detected only in cake flour samples. Further studies on toxicological levels of Alloxan are needed in order to evaluate possible risks for consumers linked to the consumption of bakery products.

Determination of benzoyl peroxide and benzoic acid levels by HPLC during wheat flour bleaching process.

Freshly milled wheat flour has a pale yellow color due to its carotenoids content. Benzoyl peroxide is a bleaching agent typically used to give such flour a better appearance. This free-radical initiator promotes carotenoids oxidation, thereby producing less colored compounds, and benzoic acid is a main final product. Samples of wheat flour were treated with 150 ppm of benzoyl peroxide to begin a bleaching process, and then subjected to ethyl ether extraction at different intervals of time. Benzoyl peroxide and benzoic acid levels in these extracts were monitored by means of HPLC in individual experiences. The resulting concentration of benzoyl peroxide after 9 days of contact with the bleaching agent was 11 ppm, dropping afterward to nondetectable levels. A maximum value for benzoic acid of 16 ppm was found after 12 h of bleaching. Subsequently this level decreased continuously until reaching a residual value of 6 ppm after 3 months.

Did consumption of flour bleached by the agene process contribute to the incidence of neurological disease?

The present report proposes the hypothesis that increased levels of neurodegenerative disorders in humans may have arisen due to inclusion in the diet of methionine sulfoximine (MSO), a byproduct of the bleaching of flour by nitrogen trichloride. This method of bleaching, the ‘agene process’ was in use from early in the century and continued until at least 1949/1950. Estimates indicate that, at least in the UK, as much as 80% of all flour during this period was produced by this process. MSO acts directly to inhibit the production of two crucial molecules, glutathione (GSH) and glutamine. Decreases in GSH, a key antioxidant and free radical scavenger, diminish the body's antioxidant defenses and may lead to increased oxidative stress. Decreases in glutamine synthesis may act to increase free glutamate and give rise to increased levels of ammonia. Cells in the nervous system are particularly sensitive to a decline in either GSH or glutamine. The combined effects of decreases in these molecules, particularly with long-term exposure to MSO in bleached flour, may have had quite drastic effects on neuronal health and survival. The present hypothesis may provide clues to the etiology of neurological disorders such as Alzheimer's disease (AD), Parkinson's disease (PD) and amyotrophic lateral sclerosis (ALS), suggesting that such disorders may arise in part due to toxic actions of some compounds in processed human foods.

Procedure for supercritical fluid extraction and gas chromatographic determination of chlorinated fatty acid bleaching adducts in flour and flour-containing food items utilizing acid hydrolysis-methylation and Florisil column cleanup techniques

The identification of chlorinated fatty acid adducts formed during the bleaching of flour with chlorine and chlorine dioxide was previously accomplished utilizing chemical ionization mass spectrometry. The current, and subsequent, research has culminated in the formation of a method that has been used to quantify sir different classes of isomers of these adducts in flour and flour-containing table-ready food items. The bleaching adducts were extracted with supercritical carbon dioxide and purified via acid hydrolysis-methylation and Florisil column chromatography. Determination was accomplished with gas chromatography using electrolytic conductivity detection (GC-ELCD)

WHITE BREAD AND EPILEPSY IN ANIMALS

The treatment of flour with chemical agents is a widespread commercial practice. In general these chemical agents are applied either for or for improving the flour. Common usage has made the term bleaching synonymous for both of these effects. The main reasons for using chemical improvers are that they enable bakers to produce loaves of bread which appeal to the palate, allow millers to use any supply of sound wheat for the production of bread flour with uniform properties and circumvent the waste and spoilage which occur when flour is aged naturally during storage. Although flour bleaching was first used widely at the turn of the century, during the past twenty-five years approximately 90 per cent of all white wheat flour milled in North America and in England (among other countries) has been treated with nitrogen trichloride (NC1 3 ). 1 Flour treated in this way produces a loaf of

Interpretation of a New Method for the Detection of Bleaching of Flour with Chlorine

Interpretation of a New Method for the Detection of Bleaching of Flour with Chlorine

THE BLEACHING OF FLOUR

THE BLEACHING OF FLOUR

THE BLEACHING OF FLOUR.

THE BLEACHING OF FLOUR.

British Food Journal Volume 17 Issue 1 1915

Dealing with the subject of the artificial bleaching of flour, The Lancet observes that the public criterion of quality in respect of foods and beverages shows some interesting anomalies. Appreciation is often based, for example, on appearance, on how things look, and it is in this direction that conclusions often and obviously become illogical. In some instances the article demanded must be spotlessly white, while in others, if naturally white, it must be artificially coloured. The white loaf is a popular fancy, but white milk is suspected, and yet natural flour may be of a rich golden colour, while rich milk may have only a shade of brownish colour which is supposed to connote cream. The result is that in the one case flour is often deprived of its colour by a process of chemical bleaching, and that in the other an artificial colouring is added. Natural colour is objected to on the one hand, and on the other an artificial addition is demanded. It may be urged that both expedients are justifiable inasmuch as they meet a popular fancy, and that this counts in the enjoyment and even digestibility of the foods. If artificial means are employed to adjust the appearance of food to a popular standard, the proceeding can clearly only be allowed when it has been proved beyond all doubt that the products are not dietetically impaired or that they do not masquerade as something which they are not.

Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour

Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour

The Bleaching of Flour 1

EARLIER reports to the Local Government Board on the chemical changes produced in flour by bleaching, which have been summarised already in these columns, have been written with the object of producing chemical evidence of the supposed injurious effect of bleaching. A recent legal decision of considerable moment has stated that the presence of 3.43 parts of nitrites per million does not alter the genuineness of flour, and that it is admitted that no injurious effects from such a quantity of nitrites can be proved. The result of commercial bleaching is merely to alter the colour of flour to suit the taste of the consumer without altering the nature, substance, and quality of the flour so as to render it a different article.

On the Bleaching of Flour and the Addition of so-called “improvers” to Flour

The practice of flour bleaching originated in this country about ten years ago; bleaching, however, is said to have been attempted in France two or three years prior to this. The practice was rapidly adopted by millers in the United Kingdom, in America, and elsewhere. Such bleaching is applied only to roller-milled flour. Numerous patents have been granted for bleaching appliances and for the application of various chemicals to the bleaching of flour. Ozone, chlorine, oxides of chlorine, bromine, nitrogen peroxide and other oxidising substances have been suggested and tried as bleaching agents. Of these substances nitrogen peroxide is the only one which has given satisfactory results, and all commercial bleaching of flour at the present time depends on the use of this substance. It can be produced in various ways and from a variety of materials. Two methods of production, which may convniently be termed the chemical and electrical methods, are in use commercially at the present time. In the first of these nitrogen peroxide is produced by the action of nitric acid on ferrous sulphate, the amount of gas formed being controlled by regulating the supply of acid and ferrous sulphate. A current of air charged with the gas is led through a revolving reel or “agitator” as it is called, through which a stream of flour is continually flowing. The flour in its passage is throughly exposed to the action of the nitrogen peroxide, and is bleached when it emerges from the agitator. In actual practice this process possesses certain commercial disadvantages. The apparatus requires constant attention if the degree of bleaching is to be properly controlled; overbleaching and condensation of acid resulting in local staining of the flour are liable to occur, while in the hands of ordinary workmen the use of strong acids is not entirely free from risk. As regards expense, it compares unfavourably with other methods, some of which are said to be worked at one-tenth of the cost of the acid process.

The Bleaching of Flour

The Bleaching of Flour

Flour Bleaching, Its Relation to Bread Production and Nutrition.

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTFlour Bleaching, Its Relation to Bread Production and Nutrition.John A. Wesener and George L. TellerCite this: Ind. Eng. Chem. 1909, 1, 10, 700–711Publication Date (Print):October 1, 1909Publication History Published online1 May 2002Published inissue 1 October 1909https://doi.org/10.1021/ie50010a007RIGHTS & PERMISSIONSArticle Views59Altmetric-Citations2LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (1 MB) Get e-Alerts

The Bleaching of Flour

A case recently tried before Mr Justice Warrington (The Flour Oxidising Co., Ld.v. J. and R. Hutchinson) has brought to light, what I do not imagine is a matter of common knowledge, namely that large quantities of flour both in this country and abroad are artificially bleached in order it would appear primarily to satisfy the fancy of the public for white bread. The popular taste for the appearance of their food naturally leads the caterers to satisfy it; the yellowness of milk and its richness are usually associated together in the mind of the man in the street consequently it is very difficult now-a-days to purchase milk which has not been artificially coloured.

Bleaching of Flour

Bleaching of Flour