Oxidizing or maturing agents bleach the flour as well as improve its handling properties.

Question

Quizplus · Accepted Answer

Oxidizing or maturing agents, such as benzoyl peroxide or ascorbic acid, are added to flour to bleach it (making it whiter) and to improve its baking qualities by strengthening the gluten network, which enhances the dough's elasticity and its ability to retain gas, thus improving the volume and texture of the final baked product.

Oxidizing or Maturing Agents Bleach the Flour as Well as Improve