What is the difference between bleached flour and unbleached flour?


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2011-07-15 01:21:31
2011-07-15 01:21:31

The difference between unbleached and bleached flour is that bleached flour has been chemically whitened and unbleached hasn't. Unbleached flour has slightly more nutritive value.

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ok uhem.. here is what your looking for:Bleached flour is whiter, has finer grains and gives your food a tempting aroma and look. And unbleached flour is less white or yellowish and may not be able to produce the effects as that of beached flour.

Yes. Unbleached flour is a pale tan color.

Unbleached wheat flour IS bleached by oxygen in the air during an aging process. Bleached flour uses chemicals (which may be dangerous to your health) to speed up the process. Unbleached flour will be off-white in color but nutritionally, bleached and unbleached flours are equivalent (very little nutritional value). In BOTh these flours the bran and germ have been removed (degerminated), making it a processed white flour.

No. It is better for you because it is the natural flour that has not been bleached whiter. I always use unbleached wheat flour and it is good for all baking. If you are baking white bread you need to use strong unbleached wheat flour.

It most likely already is. All purpose can be bleached or unbleached, same flour, one is just whiter than the other.

Flour is bleached to make it lighter in color so that when you make white baked goods they actually turn out white, not the slightly off-white color of unbleached flour. The oxidization (whitening) process also frees up a bit more gluten in the flour making it slightly harder than unbleached flour.

White flour is bleached to change the color and taste.

I make my cheese sauce with wheat flour, bleached or unbleached doesn't matter, except unbleached is less processed and a little healthier

all purpose flour has bleach in it, therefore when you eat anything made with all purpose flour you are eating bleach.

The term "bakers flour" can apply to any flour used to make bread. It can indicate bread flour or high-gluten flour made from hard wheat, bleached or unbleached, but the use of the term seems to vary in different regions and countries.

Most unbleached flour is all-purpose flour that has not been treated with chemicals to increase its whiteness. So bleached all-purpose flour can be substituted for unbleached all purpose flour if that type of processing is not a concern. Whether or not cake flour should be used depends on what is being baked. Cake flour is not recommended when baking bread.

Unbleached is exactly that - they don't whiten it. This is preferable for people concerned with chemicals in their food and for people who are concerned about the environment. As far as the cooking results - the food will be the same flavor, but for some things like bread, the color will be closer to brown.

Self-rising flour has baking powder in it already. Unbleached flour does not. To substitute self-rising flour for unbleached, omit baking powder (or baking soda and cream of tartar) and salt from the recipe.

Hong Kong flour is a type of all-purpose flour that is highly bleached.

Yes, the recipe will work the same. Unbleached flour is preferred by many people because they believe it is healthier since it hasn't been treated for bleaching, but it doesn't react differently when cooking.

Self-rising flour has had baking powder and salt added to it. In the U.S., self-rising flour is made with (bleached or unbleached) white wheat flour, not yellow flour.

Just basic flour, bleached or unbleached. Bakers flour can be used too. Each flour will have a slightly different taste and texture, but it can all be used.

Actually unbleached flour is better for you than bleached flour. Bleached flour contains traces of bromides, the bleaching agent. It also does not have the nutrients that unbleached does.The bleaching agent, Chlorine dioxide, used to bleach flour is reported to produce diabetes-causing contaminant alloxan[1] when reacting with the proteins contained in flour.Studies show that alloxan, the chemical that makes white flour look "clean" and "beautiful," destroys the beta cells of the pancreas. You may be devastating your pancreas and putting yourself at risk for diabetes, all for the sake of eating "beautiful" bleached flour. If you eat flour, your best choice is unbleached. # ^ Lenzen, S: The mechanisms of alloxan- and streptozotocin-induced diabetes. Diabetologia 51, 216-226, 2008 (Review) See also: flour treatment agents

For the most part yes. Depending on the cookie, it might make a difference in the level of crispness.

The difference between plain white flower and whole meal flour is that whole meal flour is a little denser. Also plain white flour is bleached so it looks white.

Flour is usually made from wheat either bleached or unbleached. This is the kind of flour that makes bread. There is also corn flour used to make tortillas and chips and rice flour that is popular in Asian cultures mostly.

unbleached flour is like a non-white flour any color but white

Plain flour for unbleached flour. Self rising has the baking powder already in it.

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