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The term "bleaching" is a traditional milling industry terms that refers to the whitening of flour. Because freshly milled flour may not make consistently high- quality baked products, it is stored for several months for slow natural air oxidation to occur. Oxidation produces a whiter flour and results in products with a finer texture and improved baking quality. Food technologists devised chemical methods to quickly whiten flour and improve baking performance. No trace elements from the bleaching process remains in the final product. The nutritional value of bleached flour is the same as unbleached flour. Enriched flour of either type contributes carbohydrates, protein and several other important nutrients.