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Unbleached flour

Other names: all purpose flour

All-purpose flour comes in two varieties, bleached and unbleached. The bleaching process used to be done naturally as the flour oxidized it was bleached out. This was how milling companies used to make bleached flour. That method has gone by the wayside as it is too time consuming. Now chemical bleaching agents are added to the flour.
So Why Bleach Flour?
Typically chlorine is the chemical added to bleach the flour. The chlorine evaporates once it is added to the flour but acts as a preservative and inhibits spoilage. The chemicals do affect the gluten strength of the flour which may be undesirable for tasks such as bread making where unbleached flour is preferred. Additionally unbleached flour tends to produce a more "tender" end product.

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Substitute for unbleached flour

Bleached and unbleached flours can be use interchangeably.

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Nutrition Facts	(USDA#20581)
Serving Size	1 cup (125 grams)
Calories	455
Total Fat	1g
Saturated Fat	0g
Cholesterol	0mg
Sodium	3mg
Potassium	134mg
Total Carbohydrates	95g
Dietary Fiber	3g
Sugars	0g
Protein	13g

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