what is the difference between bleached flour and bread flour?
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Bleached flour is a softer flour, which has the lowest protein content (gluten), somewhere around 8%. ... Whole Wheat Bread Flour has the same high protein (gluten) content of 12% to 14% and is used to make all types of whole wheat breads, bagels, pizza crust, and biscuits.
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Meanwhile, the denser texture of unbleached flour can help baked goods hold their shape a bit better, making it a good fit for puff pastries, eclairs, yeast breads, and popovers. ... Summary Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts.
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One of the main differences between whole wheat and white flour is the fiber content. Whole wheat flour naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing. ... It also has more iron, calcium, protein, and other nutrients than white flour.
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While bread flour holds a higher protein content than that of all purpose flour, all purpose flour does contain quite a bit of protein. This allows the flour to remain firm and hold its structure, while still providing the perfect texture for cakes.
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While bleached and unbleached parchment can be used for all the same tasks, they have a fundamental difference that sets them apart. ... This is because unbleached parchment paper is untreated and totally chlorine-free, while its bleached counterpart is treated with chlorine, producing that gleaming white color.
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Cake flour is a finely milled, delicate flour with a low protein content; it's usually bleached. When used in cakes, it results in a super-tender texture with a fine crumb, and a good rise. ... The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten).
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The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. ... Bread flour is an unbleached, high-gluten blend of mostly hard wheat and is best used in yeast breads. Cake flour is made predominantly of soft wheat.
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Plain flour is not ideal for breads due to having a lower level of protein (gluten). ... Strong flour or bread flour is essentially like a high grade flour but may be with extra protein that make it even more ideal for bread and pastry making. Wholemeal Flour is a wheat flour that still contains the bran and germ.
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All-purpose flour has between 8 and 11 percent protein, while bread flour contains between 12 to 14 percent. That extra protein in bread flour results in a slightly higher rise, but you'll still get a good rise with all-purpose flour. ... This makes bread just a bit denser and chewier.
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The Difference Bleached and Unbleached Flour Bleached flour is treated with chemical agents to speed up aging, while unbleached flour is bleached naturally as it ages. This affects not only the color and grain of each type of flour but the end result of baked goods.
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Flour is suitable for vegans. All flour. Including white flour. There was some debate a while ago about whether flour is bleached using bone char (similar to sugar) however this is unfounded.
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Whole wheat flour is roughly milled wheat which still has the bran and is more wholesome but gritty when using in baking. Unbleached flour is flour that is finely milled so it is soft and airy, but not bleached white like most all-purpose or cake flours. ... It is a healthy alternative to all-purpose white flour.
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Technically, all flours are bleached, but it's the process by which it happens that sets these two types of flour apart. Bleached flour is treated with chemical agents to speed up aging, while unbleached flour is bleached naturally as it ages.
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You need to use unbleached flour to make a starter, preferably a whole wheat or whole rye. The process of bleaching destroys any wild yeast naturally present on the grain, and stripping the outer layer of the kernels to make white flour removes a large percentage of those same yeasts.
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Whole Wheat Flour vs. White Flour. One of the main differences between whole wheat and white flour is the fiber content. Whole wheat flour naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing.
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Summary Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts. Meanwhile, unbleached flour is better suited for puff pastries, eclairs, yeast breads, and popovers.
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As such, unbleached flour has entered the market. ... So “unbleached flour” is white flour that hasn't been bleached. It consists almost entirely of the endosperm of the wheat berry that it was milled from. Whole wheat flour, on the other hand, contains not just endosperm, but also the germ and bran of the wheat as well.