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Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.
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 ...
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 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.
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.
With all the types of flour to choose from, baking projects can get a little overwhelming. Friend, you’ve come to the right place. Flour is a catch-all te.
Graham bread, an early reintroduction of an unbleached bread; 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 ...
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