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Flour Treatment. The overall treatment to which freshly-milled white wheat flour (q.v.) is subjected at the mill to render it suitable for baking. This treatment generally involves, (a), flour bleaching (q.v.) by various oxidizing (q.v.) and bleaching (q.v.) agents to remove the yellow carotenoid pigments (q.v.) found in the wheat's endosperm fraction (q.v.) so as to brighten the flour's white color, and (b), the addition of flour improvers (q.v.) or maturing agents (q.v.) to improve the flour's baking performance. The term does not normally include the concept of enrichment (q.v.) whereby the nutritive value of flour is enhanced by the addition of certain vitamins and minerals.