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Flour Improver. Any of the chemical compounds, also called maturing agents (q.v.), that may be added to flour at the mill (q.v.) to improve the flour's performance during dough processing and enhance the quality characteristics of the baked product. Approved maturing agents include potassium bromate (q.v.), calcium bromate (q.v.), potassium iodate (q.v.), calcium iodate (q.v.), azodicarbonamide (q.v.), calcium peroxide (q.v.), and ascorbic acid (q.v.). They are usually differentiated from compounds that act purely as bleaching agents (q.v.).