I have been reading a lot about the differences between bleached and unbleached flours and why bleached gives better baking results. It is my understanding that there are 2 types of commonly used bleaching agents: chlorine gas and benzoyl peroxide. BP is for whitening only without improving baking properties. Chlorine gas which is used mainly in cake flour, helps “roughens up the surface” allowing flour to better distribute the fat, absorb more liquid and make it more acidic so the starch will set faster etc. The question I have is: Which bleaching agent(s) are used for the commonly available American bleached AP flours (Pillsbury and Gold Medal) ? In my readings it seemed to be clear that cake flour is chlorinated but it wasn’t clear how AP flour is bleached. If it’s just bleached with BP then would the baking properties necessarily be improved?