According to the World Health Organization reports, daily energy needs should be met with around 60 carbohydrates. In our country, the rate of nutrition with carbohydrates is at 70%. The most basic source of carbohydrates are flour and bakery products. Bread, pasta and bulgur are the most consumed products of the bakery products. It is essential that high quality bakery foods with a very large production and consumption capacity are delivered to the consumer. For this reason, the tests and analyzes to be carried out during the production stages and in the end are important in terms of obtaining high-quality bakery products and in terms of consumer health.

Many additives are used to achieve efficiency in the production of flour and bakery products and to ensure that these products are long-lasting. The use of additives on unconsciously and legally regulated values has a significant impact on human health.

On the other hand, due to misuse or deliberate use of agricultural drugs, fertilization and fertilization activities may lead to a number of chemical remnants. However, the use of organic chlorinated compounds, which threaten human health, is forbidden in developed countries and in our country. Organic chlorinated medicines remain in the human body and in the natural environment for a long time and do not show their harmful effects in a short time.

On the other hand, chlorination is carried out during the bleaching process in order to make the flour whiter. According to the TS 4500 standard, bleaching should not be carried out, including chlorination. However, this issue is unclear in the Turkish Food Codex. Chlorine is used for the processing of flours for specific purposes or for determining the flow properties of slurry. In order to prevent microbial contamination in the mills, the water used to anneal the wheat before grinding is also chlorinated. Chlorine oxidizes flour proteins like other oxidizing agents.

Taking into account the possible risks on human health, the use of chlorine as an additive in flour is prohibited in the European Union countries.

Chlorine analysis in flours is also performed in the authorized laboratories among chemical analyzes. The standard taken into account in these studies is:

• TS 4500 Wheat flour