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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.
"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.
As white bread became preferable, so did the adding of alum. The concept that a baker could add chalk or bone triggered a riot in Manchester. Making white bread meant discarding part of the edible wholegrain, and which was discouraged during times of food shortage. [1] Bakers in 1735 complained about the poor quality of flour they received.
Bond Bread was a product of General Baking Company. The name comes from the term bond , meaning 'a promise or guarantee of repayment of debt'. The company used the name as a way to say its purity of ingredients were guaranteed like it was home-made bread.
[4] [5] Like the lower extraction white flour, higher extraction flour still creates a smoother dough more inclined to hold the gas created during fermentation. However, higher-extraction flour also retains the sensory flavors and nutrition associated with the smaller bran and germ elements that are also extracted along with the endosperm.
The powder is usually white and sometimes has a strong detergent-like smell that, in my personal experience, is far more pleasant than bleach. You can also find some varieties that are unscented.
Maida flour. Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent. [1] [2] It is a super-refined [citation needed] wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits.