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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. This improves the final texture of baked goods made to recipes intended for bleached flours. [2]
The flour used in white breads is often bleached further—by the use of flour bleaching agents such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight natural yellow shade and make its baking properties more predictable.
"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.
Unbleached flour has whitened naturally with age; bleached flour is treated to lighten it faster. Unbleached flour may also yield a denser texture than bleached, but even with trace differences ...
Bleached flour has been treated with bleaching agents (like benzoyl peroxide) to speed up the flour’s aging process. The result is a paler color and lighter, softer texture than unbleached flour ...
Bleached vs. Unbleached: Bleached flour is softened and whitened through chemicals, making it ideal for tender baked goods like cakes and cookies. It creates a fine, delicate texture but loses ...
Bleached flour is a white flour treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential. Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide , nitrogen dioxide , or chlorine .
Self-rising flour is technically a refined white flour, but it’s the self-rising part that makes it less shelf-stable than other varieties. The leaveners, typically in the form of baking soda or ...