I can assure you that the chemistry cited is correct and that there is no
harm in chemically bleached flour. I do not know of any scientifically
valid arguments against the use of chemically bleached flour. Flour so
treated, may in fact be freer of microorganisms because of the treatment.
Some believe that the taste of bakery items prepared from chemically
bleached flour is somehow diminished compared with naturally (e.g., air
oxidized) bleached flour. However, I believe it is just a chemical phobia.
Far as I am concerned I cannot taste the difference. Certainly,
most commercial bakery products are made with bleached flour. There are
simply many who, ignorant of the role that chemistry plays in our lives,
eschew food items deliberately modified chemically.