the UK since 1997. Bromated flour has a maturing agent added. The agent's role is to help with developing gluten, a role similar to the flour bleaching agents. Bromate is usually used. Other choices are phosphates, ascorbic acid, and malted barley. Bromated flour has been banned in much of the world, as bromate is classified as possibly carcinogenic in humans (Group 2B) by the International Agency for Research on Cancer (IARC), but remains available in the United States. Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. Self-rising flour is typically composed of the following ratio: 1 cup (100 g) flour teaspoons (3 g) baking powder a pinch to teaspoon (1 g or less) salt Other Spelt flour is produced from the type of wheat called spelt. It is less commonly used in modern cooking than other wheat varieties. It is still used for specialty baking. Baking characteristics W index The W index is an indicator of a flour's strength which is commonly used by professional bakers. It is measured using a Chopin Alveograph, and it takes into account both the toughness and elasticity of the flour's gluten. The W index is often not listed on commercial flour packaging, but it can be approximated based the flour's protein content. In general, a higher W index flour will require a longer rising time for leavened bread products. Higher W index flour better retains the CO2 produced during the fermentation process, because the gluten traps the produced gas. Zeleny sedimentation value The Zeleny sedimentation value is a measurement of how much of the flour sediments during a set period of time in a lactic acid solution. It is used to predict the baking characteristics of a particular cultivar. Since this test has costs associated with it, the Zeleny value may itself be estimated by EM irradiation and spectral analysis of the dry material. Where present, damage by insect pests and fungal diseases are the primary determinants of the sedimentation value, overwhelming the underlying genetic characteristics. National Flour United Kingdom During World War II, the British government promoted National Flour; it was adopted in 1942 as a healthy and economic alternative to importing wheat. The flour is described as being of 85% extraction, i.e. containing more of the whole wheat grain than refined flour, generally described as 70% extraction at the