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In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...
"Bleached flour" is "refined" flour with a chemical whitening (bleaching) agent added. "Refined" flour has had the germ and bran, containing much of the nutritional fibre and vitamins, [citation needed] removed and is often referred to as "white flour". Bleached flour is artificially aged using a "bleaching" agent, a "maturing" agent, or both.
Photobleaching: The movie shows photobleaching of a fluorosphere. The movie is accelerated, the whole process happened during 4 minutes. In optics, photobleaching (sometimes termed fading) is the photochemical alteration of a dye or a fluorophore molecule such that it is permanently unable to fluoresce.
It finds large-scale applications for the bleaching of wood pulp, fats and oils, cellulose, flour, textiles, beeswax, skin, and in a number of other industries. Other examples of chlorine-based bleaches, used mostly as disinfectants, are monochloramine, halazone, and sodium dichloroisocyanurate. [19] [failed verification]
Next, a chemical bleaching process is used to give the flour a whiter color. This bleaching step, usually with chlorine or benzoyl peroxide, destroys many of the original nutrients that were present in the flour. The final flour product contains a smaller portion of the original nutrients that were present in the seed prior to processing.
"Bleaching is like a fever in humans," said ecologist David Obura, director of Coastal Oceans Research and Development in the Indian Ocean East Africa. "We get a fever to resist a disease, and if ...
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Finally, if you really want to make sure you don't open a new bag of flour to find it crawling with uninvited friends, yes, he assures, the freezing hack works: "Wheat flour can be frozen for one ...