Changes in quality z Color – Bleaching of carotenoids z Xanthophyll, lycopene – Loss of chlorophyll z Flavor – Off-flavors z Texture – Favorable effects on wheat flours – Control SS-SH balance & hydrophobic bonding z Nutritional – Destruction of Vit A – Destruction of essential fatty acidsChanges in quality z Color – Bleaching of carotenoids z Xanthophyll, lycopene – Loss of chlorophyll z Flavor – Off-flavors z Texture – Favorable effects on wheat flours – Control SS-SH balance & hydrophobic bonding z Nutritional – Destruction of Vit A – Destruction of essential fatty acids