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White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour ...
Chorleywood bread process – another bread making process that increases volume; Flour treatment agent; Graham flour – an early unbleached whole-grain flour; Maida flour – a commonly bleached flour in India
It does not bleach. Benzoyl peroxide bleaches, but does not act as a maturing agent. It has no effect on gluten. Ascorbic acid (vitamin C) is listed as an ingredient, either as an indication that the flour was matured using ascorbic acid or that a small amount is added as a dough enhancer. It is a maturing agent that strengthens gluten ...
Nutrition (1 slice): 40 calories, 0.5 g fat (0 g sat fat), 140 mg sodium, 14 g carbs (8 g fiber, 1 g sugar), 2 g protein "I highly recommend Schmidt's Old Tyme 647 White Bread which has 8 grams of ...
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
White bread is a staple food for many people around the world. It is a cheap and convenient source of carbohydrates, and it can be used for a variety of meals, from sandwiches to toast.
The reason, of course, is that white bread is processed—it's had all its goodness stripped away, leaving a soft, squishy slice that was all the rage in the last century.
This resulted in a large expansion of enrichment, but smaller local mills were still selling cheap, unenriched flour that could end up consumed by the poor, which needed enrichment the most. In 1943, the War Foods Administration issued a temporary ban on non-enriched bread, finally raising enrichment compliance to 100%. [2]