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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.
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.
The conversion of grains to flour involves several steps that vary with the type of grain used. The initial stages of processing remove the bran and the germ of the seed. . The bran is the outermost layer of grains that contains fiber (primarily insoluble), some protein, and trace miner
Nutrition (1 slice): 80 calories, 3 g fat (0 g sat fat), 140 mg sodium, 9 g carbs (7 g fiber, 0 g sugar), 7 g protein "One of the better choices for white bread is the Carbonaut White Bread," says ...
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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.
"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.
For bread, flours with 12-14% protein create the strong structure needed for a chewy, well-risen loaf. For cookies, go for 8-10% protein for a tender, soft texture. Biscuits benefit from flours ...