FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BLEACHED FLOUR
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is the flour which has been whitened by the removal of the yellow pigment. The bleaching can be obtained during the natural aging of the flour or can be accelerated by chemicals which are usually oxidizing agents which oxidize the carotenoid pigments to a nearly colorless product. The oxidizing agents also improve the flour performance by their effect on the protein. The process improves the baking quality by allowing the formation of high ratio cakes which would be likely to collapse if prepared with untreated flour.
flour processed with a "bleaching agent." Fresh ground wheat flour does not result in consistently good products. Over time, flour ages and whitens and within several months it produces a better product. To hasten the improvement process, modern flour mills bleach and age flour chemically through the addition of bleaching agent.
is to bleach by adding an agent to the flour to optimize the characteristics of the starch and proteins. It matures the flour rapidly.
