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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.
Standard white flour is made up of milled endosperm, but whole wheat flour is comprised of all three parts. This makes for a nutty flavor and nutrient-rich flour. (Try it in Ree's mom's muffins .)
Coarse flour often creates more chew and structure. Bleached vs. Unbleached: Bleached flour is softened and whitened through chemicals, making it ideal for tender baked goods like cakes and ...
Less than 10 grams of added sugar: ... What's more, the main ingredient is bleached white flour, a highly processed food. "During the milling process, outer bran is taken off the flow, which is ...
"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.
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 ]
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.
Maida flour, a bleached flour typically used to make a white bread in India; Plain loaf; Pullman loaf, bread baked in a lidded pan, responsible for square-shaped slices; Rye bread, a bread that can be darker or neutral in color; Sliced bread, pre-sliced and packaged bread, first sold in 1928