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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. This improves the final texture of baked goods made to recipes intended for bleached flours. [2]
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.
"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.
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 ...
Regardless of if the expiration date says your flour is still good, if it has changed texture or color, it's time to toss it. Related: Here Are 11 All-Purpose Flour Substitutes That Work in Any Recipe
Next, a chemical bleaching process is used to give the flour a whiter color. This bleaching step, usually with chlorine or benzoyl peroxide, destroys many of the original nutrients that were present in the flour. The final flour product contains a smaller portion of the original nutrients that were present in the seed prior to processing.
Graham flour contains the wheat grain's bran and germ, as well as its endosperm. While Graham flour is not bleached, it's more closely related to unbleached whole wheat flour or simply whole wheat flour than it is to unbleached white flour or unbleached wheat flour or unbleached refined flour. That's the mislead in the latter two sentences.
Inhalation of bleach fumes can cause mild irritation of the upper airways. [38] Personal protective equipment should always be used when using bleach. Bleach should never be mixed with vinegar or other acids, as this will create highly toxic chlorine gas, which can cause severe burns internally and externally.