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- When flour is aged for several months, oxidation restructures the proteins within the flour while starch remains rather consistent. Here, the influence of gluten becomes more pronounced, forming stronger bonds which lead to a more elastic dough. Oxidation also naturally bleaches the flour, creating a lighter colored flour.
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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.
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.
Jul 29, 2020 · Some extra benefits of bleaching are that it helps dry the fresh flour faster, leads to a finer grain, and extends the shelf life. Unbleached flour is still bleached… just naturally. The name “unbleached flour” isn’t exactly fitting. This type of flour is still bleached to attain an off-white color.
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.
Feb 2, 2023 · Better Homes & Gardens explains that, in short, you can interchange bleached and unbleached flour in most of your baking but should be sure to follow recipe-specific instructions if they claim ...
