The Difference Between Bleached and Unbleached Flour
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4 سال پیش
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This breakdown focuses on the
This breakdown focuses on the components that a make-up white flour, and the difference between whole wheat, unbleached, bleached and enriched flour. Each variety of flour is better for different types of baking and cooking. This is how the various types of flour are made.
A grain of wheat the is ground is made of three parts, bran, germ and endosperm. The endosperm being white flour. After grinding wheat, the parts are separated. This makes for a lighter flower that is shelf stable. After the separation process, frequently the flour may be enriched with additional nutrients to replace what was removed when the bran and germ were sifted out.
The bleaching processes is used in place of aging the flour which can be a multi-month-long process. This makes a shelf stable process in a short amount of time. It also assists in the formation of gluten.
Different varieties of wheat will have different protein content, but the basic structure remains the same. That is a separate topic than covered here.
Chapters
0:00 Wheat Components
0:50 Whole Wheat
1:17 Unbleached Flour
1:39 Bleached Flour
1:50 Bleached Compared
2:25 Summary
References
flour. (2018). In P. Lagasse, & Columbia University, The Columbia encyclopedia (8th ed.). Columbia University Press. Credo Reference
https://www.britannica.com/topic/flour
https://fsi.colostate.edu/flour-draft/
#cooking #science food, health, worse, treatment, Question, Unhealthy, hidden, processing, Oxidation
A grain of wheat the is ground is made of three parts, bran, germ and endosperm. The endosperm being white flour. After grinding wheat, the parts are separated. This makes for a lighter flower that is shelf stable. After the separation process, frequently the flour may be enriched with additional nutrients to replace what was removed when the bran and germ were sifted out.
The bleaching processes is used in place of aging the flour which can be a multi-month-long process. This makes a shelf stable process in a short amount of time. It also assists in the formation of gluten.
Different varieties of wheat will have different protein content, but the basic structure remains the same. That is a separate topic than covered here.
Chapters
0:00 Wheat Components
0:50 Whole Wheat
1:17 Unbleached Flour
1:39 Bleached Flour
1:50 Bleached Compared
2:25 Summary
References
flour. (2018). In P. Lagasse, & Columbia University, The Columbia encyclopedia (8th ed.). Columbia University Press. Credo Reference
https://www.britannica.com/topic/flour
https://fsi.colostate.edu/flour-draft/
#cooking #science food, health, worse, treatment, Question, Unhealthy, hidden, processing, Oxidation
4 سال پیش
در تاریخ 1399/02/24 منتشر شده
است.
35,760
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