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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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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.
A common question in the baking world is: “Should I use bleached or unbleached flour? ” While they may seem similar, these two types of flour have distinct differences that can significantly impact your baking results.
Unbleached flour doesn’t go through this chemical process. Instead, flour can be naturally bleached by exposing it to air for several months, but this process is slow and inconsistent. So the next time you’re stocking up on all your baking ingredients, you can approach that flour section with confidence, knowing exactly what you get.
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.
Sep 15, 2023 · Bleached flour is soft with a fine almost baby powder texture that is able to absorb liquid better. It is the best choice of flour for baking desserts like pie crusts and cookies. Unbleached flour is an off-white color and has a thicker texture than bleached flour.
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Why is flour bleached?
The primary difference between bleached flour and unbleached flour lies in the bleaching process and the impact it has on the flour's color, texture, flavor and performance in baking. Table of Content
