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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 ...
The grade of chlorine-based bleaches is often expressed as percent active chlorine. One gram of 100% active chlorine bleach has the same bleaching power as one gram of elemental chlorine. The most common chlorine-based bleaches are: Sodium hypochlorite (NaClO), usually as a 3–6% solution in water, usually called "liquid bleach" or just "bleach".
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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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.
3. Whole Wheat Flour. All flours are made from wheat kernels, which are separated into three components—the endosperm, germ and bran—during the milling process.
Many varieties of flour packaged specifically for commercial bakeries are still bromated. Retail bleached flour marketed to the home baker is now treated mostly with either peroxidation or chlorine gas. Current information from Pillsbury is that their varieties of bleached flour are treated both with benzoyl peroxide and chlorine gas.
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