It is the most oil-rich and therefore the most perishable part of the wheat. At the supermarket, wheat germ is found in vacuum-packed jars that must be refrigerated after opening. The Food and Drug Administration inspects and approves the use of flour treatments and additives that are used to improve the storage, appearance and baking performance of flour. The treatments and additives are in no way harmful. There is no change in taste, color, texture, baking quality or caloric value of flour.
Presifted flour is sifted at the mill, making it unnecessary to sift before measuring.
Bromated flour is largely discontinued in the United States. Ascorbic acid is now being added to strengthen the flour for bread doughs. Bleached refers to flour that has been bleached chemically to whiten or improve the baking qualities. No change occurs in the nutritional value of the flour and no harmful chemical residues remain. It is only a process that speeds up the natural lightening and maturing of flour.