Organic flours are milled from crops grown without synthetic fertilisers and other agricultural chemicals. Compared to conventional flour that contain chemical substances added during the milling process. Most of these are supposed to enhance the appearance, physical characteristics, or nutritional qualities of the product. Gaseous chlorine dioxide is often used to artificially bleach wheat flour while potassium bromate and other chemicals may be included to increase the elasticity of glutenin proteins.It is ironic that bleached and highly refined flours may then be fortified with a selection of synthetic nutrients. Folate, zinc, iron, calcium, ascorbic acid, B group vitamins, and various protein compounds have all been added to refined flours with the aim of addressing perceived nutritional deficiencies or to increase the commercial value of these products.
