I am starting to make dumplings, and one type of dough calls for a certain flour that is "highly bleached," named "Hong Kong Flour." I decided to look into it and wiki mentions that some of the ingredients are banned in the "European Union," that are used in "Flour Bleaching." https://en.wikipedia.org/wiki/Flour_bleaching_agent I am curious how much of a big deal this is overall, and since this particular flour is "highly bleached" I'm curious how big of a deal this kind would be in comparison? I really like dumplings, and want to learn all about them, but I want to be as healthy as possible with my cooking. Thanks for advice.