Search results
May 31, 2022 · Bleached flour, as the name suggests, is bleached white. But first, it is refined, meaning the wheat grain it started as has been completely stripped of the nutrient-rich bran and germ of the wheat kernel, leaving just the softer endosperm.
- Jeff Csatari
Mar 2, 2011 · Why is flour bleached? Contrary to popular belief, freshly milled flour is light yellow—not white. The grain takes it color from xanthophylls naturally present in wheat. Exposure to atmosphere oxidizes the carotenoid xanthophylls and, over a month or two, turns flour to a consistent white color.
Jul 19, 2019 · Bleached flour is treated with chemicals to speed up the aging process, whereas unbleached flour is aged naturally. Both types also differ in texture, appearance, and potential uses.
As you may have guessed, bleaching is the process of turning flour that intense white color. Similar to what bleach does to your clothes. Naturally, flour has yellow tinted molecules called carotenoids, which give a slightly cream color to the crop.
Dec 7, 2022 · Technically, all flours are bleached, but it’s the process by which it happens that sets these two types of flour apart. Bleached flour is treated with chemical agents to speed up aging, while unbleached flour is bleached naturally as it ages.
Nov 16, 2023 · In brief: Unbleached flour is naturally aged after milling, during which time it slowly oxidizes and whitens. Bleached flour, on the other hand, uses chemical treatments to manually speed up this process. Both can be used interchangeably in baking; so why should you choose one over the other? Let’s break it down a little more.
People also ask
What happens if flour is bleached or unbleached?
What if you eat too much bleached flour?
What is bleaching flour?
What are the benefits of bleaching flour?
Does Unbleached flour go through a chemical process?
Jun 4, 2019 · Harold McGee of On Food and Cookign explains that during the aging time, flour undergoes a chemical process where oxygen in the air reacts with the glutenin proteins (which eventually work to form gluten) to form even longer chains of gluten.
