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2. Flour bleaching agent - Wikipedia

   en.wikipedia.org/wiki/Flour_bleaching_agent

   In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. 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 ...

3. A Guide to Different Types of Flour and When to Use Them - AOL

   www.aol.com/guide-different-types-flour-them...

   Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

4. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/lifestyle/12-types-flour-bakers-know...

   Flour is a catch-all te Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all the options.

5. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

6. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   "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.

7. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/12-types-flour-bakers-know-020000546...

   All flours are bleached, but unbleached flour is bleached naturally as it ages—exposure to oxygen causes it to whiten over time. It has a denser texture and duller color, and it provides more ...

8. Whole-wheat flour - Wikipedia

   en.wikipedia.org/wiki/Whole-wheat_flour

   Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...

9. Talk:Flour - Wikipedia

   en.wikipedia.org/wiki/Talk:Flour

   Pastry flour is more finely milled (somewhere between cake flour and all purpose flour), is unbleached, and is between cake flour and all purpose for protein content (around 8% or 9%). Graham flour is all that, plus it's whole wheat (has not had all the bran etc removed). 66.57.60.99 ( talk ) 18:44, 23 March 2012 (UTC) [ reply ]