What is the difference between bleached flour and unbleached flour?

Bleaching removes the yellow pigment naturally present in wheat flour. This process lightens the colour of flour and makes baked goods appear whiter and more appealing. Bleaching can also improve the texture and flavour of baked goods by reducing the amount of gluten in the flour. Gluten is a protein responsible for giving bread its chewy texture. Bleaching breaks down some of the gluten in flour, making bread softer and more tender.

_There are several key differences between bleached and unbleached flour._

* Colour: Bleached flour is whiter than unbleached flour.

* Nutritional differences: Bleached flour has slightly lower nutritional content than unbleached flour, as some nutrients are lost during the bleaching process.

* Taste: Some people say bleached flour has a slightly bitter taste, while unbleached flour has a more natural, wheaty flavour.

* Texture: Bleached flour produces baked goods that are softer and more tender than unbleached flour.

* Cost: Bleached flour is typically less expensive than unbleached flour.

Ultimately, the best choice of flour for a particular recipe depends on the desired results. For baked goods that are meant to be white and fluffy, bleached flour may be a better choice. For baked goods with a more natural, earthy flavour, unbleached flour may be a better option.