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In the United States, consumers sometimes refer to white bread as "sandwich bread" or "sandwich loaf". [8] It is often perceived as an unhealthy, bland, and unsophisticated menu item. [9] [10] [11] Japanese milk bread, a type of soft white bread, is popular in Asia, particularly in Japan, and has artisan status there.
Bleached flour improves the structure-forming capacity, allowing the use of dough formulas with lower proportions of flour and higher proportions of sugar [citation needed]. In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface.
The Making of Bread Act 1757 (31 Geo. 2. c. 29) was an act of the Parliament of Great Britain, which aimed to protect the making of bread and punish those that adulterated it, for the purposes of protecting public health. It was introduced after a report accused bakers of using alum, chalk and powdered bones to keep bread white.
Best: Nature’s Own Thick-Sliced White Bread. $2.97 . While the majority of the white bread brands I tried were extremely similar, the top two sit in a major league of their own.
"People saying not to eat bread: two slices of toasted-frozen-toasted bread and no other processed sugar is better than craving it all day and making other bad food choices. Thank you Dr. K!!!"
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 ]
[citation needed] As white flour was more expensive it became a fashionable indicator of perceived social status and tended to be consumed mostly by the richer classes. Another factor was that mold and fungus in the grains, which led to several diseases, were significantly reduced in the processing that resulted in white flour.
Bread flour The key difference is that it has a higher protein content ( 20 grams per cup ), since gluten, the protein found in wheat, helps provide more structure and gives bread a chewy texture.