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Bleached versus Unbleached Flour |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 10 September 2012 at 16:39 |
From WheatMontana Farms and Bakery:
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Benzoyl Peroxide is considered an essential medicine by the World Health Organization. As far as chlorine is concerned, you do realize that it is used in water purification among it's many uses. Also, you could not live without ingesting chlorine. Here's a question for you; What do you think of using ascorbic acid or dihydrogen monoxide? Do one thing. Answer the question before doing a internet search, if you are not familiar with the terms.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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A further hint: dihydrogen monoxide is the most dangerous chemical in the world.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Dangerous? LOL...only if you don't know how to swim.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Good Timely Topic For Thread.
There are numerous websites, pages and forums discussing the positives and negatives of unbleached verses bleached flour and its products on www.google.com Here are some websites which go into great detail: Hope this assists. Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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only if you don't know how to swim
Precisely----such as the 200 thousand Indonesians who were wiped out in a matter of moments due to this dangerous chemical.
And the......well, you get the point, I hope.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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As with all things culinary, you make your own choices as to ingredients.
In bread baking, however, bleached vs unbleached can have an effect on the final product. With lean breads, for instance, beta-carotene contributes to both color and flavor. So you should use unbleached flour for them. With enriched breads the beta-catotene content is less important, so bleached flour---if that's your choice---can work just as well.
Personally, I always use unbleached flour.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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One can immediately note; the overall effect of females bleaching their hair ( removal of pigment) for example and natural or unbleached hair or even just tinted verses bleached or pigment removal. There is quite a difference in: Texture, condition, shine, PH Balance, Moisture Factor etcetra. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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you guys are quick! good job ~ naturally, there's nothing that is outright DANGEROUS about bleached flour, but i was pretty impressed with how wheat montana made their case.
for myself, i prefer unbleached flour, but will use whatever is at hand. to me, the properties of the wheat used is much more important (hard wheat for bread flour etc.).
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Just goes to show you what we put in our bodies that we don't know about, and conversely not everything that has a nasty, scientific/chemical name is bad for you.
Example: would you ever eat something with ammonia in it? We know ammonia as a cleaning agent and fertilizer, something you wouldn't think to eat. Yet it is quite common in some foods. Baking Ammonia was a quite common leavening agent before baking powder came along. When heated it breaks down into Ammonia, water and carbon dioxide. My family has a tradition, each year at Christmas time we get together and bake big batches of my great-grandfather's cookies, which use Baking Ammonia in it. You can definitely smell it when it's baking. None of us have died. Another instance I'm familiar with, and probably ChrisBelgium too, is a form of dutch candy called Drop. It's basically black licorice with salt. There are thousands of varieties, from soft and chewy to hard; sweet to triple-salt. One variety is called Salmiac. The name comes from "Sal ammoniac" the name for natural deposits of Ammonium Chloride. The ammonium chloride is used to flavor the licorice and gives it a very unique taste. Eat too much of it and you can definitely taste the ammonia and feel the burn each time you exhale, I know this from personal experience Anyway, just goes to show you that we eat a lot of things that on the surface you would think "I'm not putting that in my body!" As for unbleached vs bleached flour, I'm not super concerned about it. Given the choice I would probably gravitate towards the unbleached as I prefer things as unprocessed as I can, but if I needed the bleached for a certain recipe I wouldn't hesitate to use it. |
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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but if I needed the bleached for a certain recipe I wouldn't hesitate to use it.
I'd suggest it works in the opposite direction, Mike. If "need" ever entered into it, sometimes you need unbleached. You never need bleached. But it likely doesn't do any harm; at least not in the short term. |
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