Talk:Flour bleaching agent

WikiProject Food and drink Tagging

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volume, coarseness, and taste difference

I removed the following:

Flours treated with bleaches and improving agents generally show higher loaf volume and finer grain. However, people with very sensitive palates can detect a slight bitter aftertaste.<ref>{{Citation|url=http://www.differencebetween.net/object/difference-between-bleached-and-unbleached-flour/%7Ctitle=Difference Between Bleached and Unbleached Flour|work=Difference Between Similar Terms and Objects|publisher=|accessdate=September 10, 2011}}</ref>

This is a reference to a blog article and comments on the blog entry point to questions about the reliability of the material. I've copied it here as it may be useful for further research or may be worth restoring later, particularly, if other reliable data can be found one way or the other; however, it is not suitable for a wikipedia article in its current state.--Doug.^{(talk • contribs)} 20:53, 29 December 2013 (UTC)

Chlorine oxidizes Methionine, an essential amino acid

Loss of nutritional value and toxic substances created by bleaching foodstuff Shjacks45 (talk) 00:10, 3 October 2019 (UTC)

Dead link

Reference 1 ('The Bread and Flour Regulations 1998 (as amended) (PDF), Food Standards Agency, UK, p. 6, retrieved December 28, 2012’) is a dead link. Gyges (talk) 06:39, 26 April 2023 (UTC)