Bleached and unbleached flour

There are many different types of flour, but most people must often choose between bleached and unbleached flour.

Bleached flour is more white and finer. It contains a chemical bleaching agent to clean up much faster than unbleached. Miller argues that the chemical is added not only reduce aging period, but also improves the structure and stiffens the bleaching agent, but if accelerate the ageing time they certainly also faster revenue from the sale. Millers also claims that taste between the two should be unnoticeable, but some people with sensitive taste for yourself, myself, can taste the sour taste from bleached flour.

Unbleached flour is less white, sometimes with a little yellow tint. This is due to the yellow Endosperm of wheat, which is what is used for height of flour. It whitens course without chemical additives for a long time, and contains more protein than bleached flour. Protein leads to a higher gluten-free content as well. This allows to perform more consistent time after time.

Sometimes flour bromated, which means that potassium bromate has been added. Potassium bromate is also an additive that is used to increase the speed of ageing. Even bromated variety is not as bad as bleached flour, in my opinion, it is still best to use unbleached flour.

I recently switched from using bleached flour to unbleached flour in all I baked for the entire week. I have found that the delicate pastries and yeast bread is much better with unbleached flour. My cream puffs are kept well together and also increased perfectly. In heavier things like cookies and waffles, however, I do not notice a difference. Therefore, I will continue with just the unbleached flour because of higher nutritional value of protein content and since I haven't been eating chemical additives. I recommend to all bakers are trying with this!

There is one exception, and it is cake flour. This type is chlorinated to the finished product has a tight shape and structure. Using unbleached flour in a recipe that requires cake flour does not give equal results. It can be done, but the baked unbleached flour cause good lack stiffness and it can fall apart.

If you are on the fence between bleached and unbleached flour, I suggest you try out the unbleached and see how it works for you. King Arthur is one of the highest rated natural brands in the United States right now, but there are many reliable brands. If you are a person who really crafty or someone who has natural foods, try grinding your own wheat!

For more information on the meal, or if you are looking for meal allowances, check http://www.squidoo.com/different-types-of-flourhere

You can also visit my blog, which deals with baking http://www.bakingallday.blogspot.com/:

Thanks for reading!

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