Flour: Difference between revisions

====Bleached flour====

Bleached flour is treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and to improve & maximise its gluten-producing potential.  Oxidising agents are usually employed, most commonly organic peroxides such as acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine.  A similar effect can be achieved by letting the flour slowly oxidise with oxygen in the air ("natural ageing") for approximately 10 days; however, this process is more expensive due to the time required.

Image:Various types of flour.jpg|A wide selection of flours!

Image:Oak smoked flour.jpg|Oak smoked flour

<div align="center">

!'''Flour name'''

!'''Protein %'''

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Image:Gram flour.jpg|Gram flour

Image:Kamut flour.jpg|Kamut flour

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!'''Flour name'''

!'''Protein'''