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Flour Bleaching. The treatment of white flour with approved chemicals that will remove the color of the flour's yellow carotenoid (q.v.) pigments by oxidation (q.v.). Approved bleaching agents include nitrogen peroxide (q.v.), benzoyl peroxide (q.v.), chlorine (q.v.), nitrosyl chloride (q.v.), chlorine dioxide (q.v.), and acetone peroxide (q.v.), with all but the first two also acting as effective maturing agents (q.v.).