A maturing agent may either strengthen or weaken gluten development.

Bromated flour has a maturing agent added.

The four most common additives used as bleaching/maturing agents in the US at this time are:

Bleached flour is artificially aged using a bleaching agent, a maturing agent, or both.

Chlorine gas - both a bleaching agent and a maturing agent, but one that weakens gluten development.

Like potassium bromate, potassium iodate is occasionally used as a maturing agent in baking.

A bleaching agent would affect only the carotenoids in the flour; a maturing agent affects gluten development.

Potassium bromate (will be listed as an ingredient/additive) - a maturing agent that strengthens gluten development.

All bleaching and maturing agents (with the possible exception of ascorbic acid) have been banned in UK.

Potassium bromate is used primarily as a maturing agent in flour and as a dough conditioner in bread making.

In the food industry, some organic peroxides (benzoyl peroxide, etc.) and other agents (e.g., bromates) are used as flour bleaching and maturing agents.

Ascorbic acid (Will be listed as an ingredient/additive, but seeing it in the ingredient list may not be an indication that the flour was matured using ascorbic acid but instead has had a small amount added as a dough enhancer) - Maturing agent that strengthens gluten development.