Search results
Results from the WOW.Com Content Network
Unhealthy Ingredient: bleached flour, too much sodium, partially hydrogenated oil. Making biscuits from scratch can take forever, but the packaged kind that you just pop in the oven—like ...
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]
And just like how cooking oil goes bad over time, the oils in flour will too become rancid. ... The wheat grains are separated from the germ, oftentimes bleached, and are introduced to plenty of ...
"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.
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
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.
1900s–49 – Agene process; Severe and widespread neurological disorders due to bread flour bleached with agene, a process no longer in use. The denatured protein in the treated flour is toxic and causes a condition of hysteria in dogs eating biscuits made from the flour. [citation needed]
For premium support please call: 800-290-4726 more ways to reach us