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- Manufacturers use chemical bleaching agents, such as benzoyl peroxide and chlorine gas, to speed up the whitening process. This chemical process not only makes the flour whiter but also alters its baking properties, improving its ability to develop gluten, which is beneficial for baked goods.
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Why is Unbleached flour important?
Jul 19, 2019 · Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts. Meanwhile, unbleached flour is better suited for puff pastries, eclairs, yeast breads,...
Is one better than the other for baking? Chemically bleached flour is more user-friendly for baking than unbleached flour. That’s because bleaching does more than just result in a less colored product. Many bleaching agents like chlorine dioxide and chlorine gas are also known as maturation agents. These compounds alter the structure of ...
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 29, 2020 · Is one better than the other for baking? Chemically bleached flour is more user-friendly for baking than unbleached flour. That’s because bleaching does more than just result in a less colored product.
Apr 13, 2023 · Baked goods made with bleached flour can take on more fat and more sugar, making the final result extra tender and rich, with a softer texture. Nowhere is this more evident than cake...
Apr 12, 2023 · Some believe that bleached flour is better when you want your baked good to have a really bright white color, like when you make a white cake; or a lighter, fluffier texture, like...
- By: Food Network Kitchen
Feb 2, 2023 · Bleached flour is believed to rise faster in baked goods and retain its color better and maintain a sharper color in baked goods.
