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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.
White bread contains half of the magnesium found in whole-wheat bread, and it is generally considered to be less nutritionally dense.. The milling process can give white flour a longer shelf life by removing the natural oils from the whole grain.
"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.
Here's a guide to all-purpose flour, whole wheat flour, bread flour—plus, how to use them all. ... but most white flour—including all-purpose, cake, pastry, bread or self-rising—is shelf ...
For bread, flours with 12-14% protein create the strong structure needed for a chewy, well-risen loaf. ... Bleached vs. Unbleached: Bleached flour is softened and whitened through chemicals ...
White flour became adopted in many cultures because it was thought to be healthier than dark flours during the late Middle Ages. [ 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.
Nutrition (2 slices, 90 calories, 1 g fat (0 g sat fat), 200 mg sodium, 18 g carbs (6 g fiber, 1 g sugar), 5 g protein "Sara Lee Delightful White Made with Whole Grain sandwich bread is a great ...
Whole-wheat white flour is white flour that contains the endososperm, bran, and germ [8] Enriched flour is white flour with nutrients added to compensate for the removal of the bran and germ; 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 ...