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Acetone Peroxide. An organic compound, CH3C(H2O)2CH3, obtained from acetone (CH3COCH3) by oxidation with hydrogen peroxide (H2O2) that is used as a flour maturing (q.v.) and bleaching agent (q.v.). The product is applied to flour (q.v.) as a dry powder, with starch (q.v.) serving as a carrier and diluent. It is effective in improving all bread quality characteristics at usage levels of 20-40 ppm.