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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.
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Oct 12, 2024 · Flour bleaching is a process that alters the color and texture of wheat flour. It involves treating the flour with chemical agents, such as chlorine, benzoyl peroxide, or potassium bromate, which oxidize the pigments in the flour and break down its proteins.
Dec 7, 2022 · Bleached flour is treated with chemical agents to speed up aging, while unbleached flour is bleached naturally as it ages. This affects not only the color and grain of each type of flour but the end result of baked goods. Bleached flour is whiter and has a softer texture.
Should you put oil in bread dough? What does it do for the bread? What happens if you miss it out? This article addresses the question of oil, or fat, in bread, so you don't make the mistake I made.
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.
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.
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Dec 2, 2020 · Could they be harmful? Based on current data, should we avoid them? Below I will better describe the specifics of why these agents are used on wheat flour AND their impact on human physiology....
