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Is unbleached flour okay to use? is it better than enriched baking flour?

Question by Cows: Is unbleached flour okay to use? is it better than enriched baking flour?
Is unbleached flour okay to use? is it better than enriched baking flour?

Whats the difference between whole wheat, enriched, unenriched, and unbleached?

I have unbleached, is that healthy?

Best answer:

Answer by Gma Joan
Unbleached flour is fine. It is the same as regular white flour but has not been lightened chemically. Whole wheat contains all of the wheat germ and bran. Enriched flour is chemically manufactured vitamins added to the white flour to make up for some of the vitamins and minerals that were removed by taking out the wheat germ. They remove wheat germ to extend shelf life and keep the flour from spoiling. (you should refigerate whole wheat flour.) Unenriched has all the nutrition taken out leaving the starch and a little gluten (protein). Unbleached flour will give you a yellower color to your baked goods. That is the only difference. It is not as healthy as whole wheat flour.

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Tags: Baking, enriched, flour, unbleached

This entry was posted on Thursday, July 7th, 2011 at 6:51 am and is filed under Baking Flour. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

3 Responses to “Is unbleached flour okay to use? is it better than enriched baking flour?”

  1. Melody ♫ Says:
    June 22nd, 2010 at 7:09 am

    Whole Wheat is the healthiest of course.
    Unbleached is just that- NO BLEACH..do you want to eat bleach if you have such a choice?

    Enriched just means they added their own vitamins after taking everything away from the Whole Wheat.

  2. VicStevens Says:
    June 22nd, 2010 at 8:01 am

    Unbleached flour is VERY GOOD to have. You don’t want bleached flour. Bleached flour has been associated with causing, yes causing diabetes. The bleach they use is bad for you. Enriched flour is usually bleached. Go with unbleached always.

  3. brando4755 Says:
    June 22nd, 2010 at 8:55 am

    I have been going to baking school in DC to learn all kinds of different baking. They teach professional chefs there but I take the night classes just to learn.

    We learned in one of the fundamental pastry chef classes that flour that is exposed to oxygen for a while (few days) will turn white.

    When they ‘bleach’ flour, all they do is pump in oxygen to turn it white fast in a big container. This means they don’t have to spread it out and let it oxygenate on a big tray.

    We tried it. Take unbleached flour that might be a little dark and set it out on a pan. It will turn white.

    No big deal.

    No difference in cooking or nutrition. Just a perception thing.