Should you use bleached or unbleached flour for banana bread?
In Banana Bread
Answer . me but its really hard to use. try to use it in cake
yes Bread flour only varies from all purpose flour based on protein content. This causes a slightly heavier dough. It can still be used for any product asking for all purpose flour, but you may notice a slight difference in texture. To see more detail about the difference between many types of flo…ur (including all purpose and bread) check out the link below. http://www.recipezaar.com/library/getentry.zsp?id=64 (MORE)
By "strong" flour, the question may refer to "durum" or hard-wheat flour. Durum flour contains a higher percentage of gluten which produces the desirable chewy texture and well-risen bread.
What is the difference between all-purpose flour and unbleached flour. Can I use unbleached flour in a recipe tha calls for flour?
all purpose flour has bleach in it, therefore when you eat anything made with all purpose flour you are eating bleach.
Strong flour is a flour that contains a high proportion of 'gluten', (a composite of the proteins gliadin and glutenin ). It has this because of the variety of wheat from which it is made and from the climate in which it was grown. When dough made with wheat flour is kneaded the 'gluten' devel…ops as the protein molecules cross-link to make a sub-microscopic network which contributes to the viscosity and extensibility of the mix. The development of gluten (i.e., enhancing its elasticity) also affects the texture of the baked goods. Kneading promotes the formation of gluten strands and cross-links. Thus a baked product is chewier in proportion to how much the dough is worked. Increased wetness of the dough also enhances gluten development. If the mixed dough is leavened with yeast, sugar fermentation produces bubbles of carbon dioxide. These are trapped by the gluten network and cause the dough to swell or rise. Baking then coagulates the gluten, which, along with starch, stabilizes the shape of the final product. To trap the gas you need the gluten network and thus need a strong flour. In general more gluten development leads to chewier products like pizza and bagels, while less development yields tender baked goods. Shortening (addition of fat to the dough) inhibits formation of cross-links, so it is used, along with diminished water and minimal working, when a tender and flaky product, such as pie crust, is desired. In general therefore bread flours are high in gluten (strong) while cake flours are low. (MORE)
Actually unbleached flour is better for you than bleached flour. Bleached flour contains traces of bromides, the bleaching agent. It also does not have the nutrients that unbleached does. . The bleaching agen t, Chlorine dioxide, used to bleach flour is reported to produce diabetes-causing contam…inant alloxan  when reacting with the proteins contained in flour. . Studies show that alloxan, the chemical that makes white flour look "clean" and "beautiful," destroys the beta cells of the pancreas. You may be devastating your pancreas and putting yourself at risk for diabetes, all for the sake of eating "beautiful" bleached flour. If you eat flour, your best choice is unbleached.. References . ^ Lenzen, S: The mechanisms of alloxan- and streptozotocin-induced diabetes. Diabetologia 51, 216-226, 2008 (Review) . See also: flour treatment agents (MORE)
For the most part yes. Depending on the cookie, it might make a difference in the level of crispness.
Any wheat flour should work. If you use all whole- wheat flour, you will end up with a heavier bread which is also a bit more crumbly. Other flours such as rice flour don't contain gluten, which is what allows bread to rise and have the texture it does. The gluten forms strands trap air and cause th…e bread to rise. (MORE)
Regular store bought banana's. Most recipes call for "over ripe" bananas, but other than the fact over ripe bananas are used, there is nothing special about them. Here is a good recipe that may interest you. . 2 cups all-purpose flour . 1 teaspoon baking soda . 1/4 teaspoon salt . 1/2 cup b…utter . 3/4 cup brown sugar . 2 eggs, beaten . 2 1/3 cups mashed overripe bananas . DIRECTIONS . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. . In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. . Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. . Enjoy.... '); (MORE)
Not really, Cake flour doesn't have as much gluten in it and the bread will not rise as much or have a very good texture.
plain flour Additional Information: Several different flours can be used alone or combined to produce bread of different types. "Bread Flour" is made from hard wheat and contains more gluten to produce better bread dough. All Purpose Flour, Bleached or Unbleached flours are the most commonly… available flours. Whole wheat flour is usually combined with bread flour for whole wheat bread. Other types include Rye flour, Spelt, Oat flour, Rice flour. (MORE)
ok uhem.. here is what your looking for:Bleached flour is whiter, has finer grains and gives your food a tempting aroma and look. And unbleached flour is less white or yellowish and may not be able to produce the effects as that of beached flour. .
Unbleached wheat flour is found in foods, and is actually betterfor you then regular flour, because regular flour contains tracesof bromides, which is a bleaching detergent.
Flour is like, the base of the bread. It's the main thing that holds all of the other ingredients together. Without the flour, the bread wouldn't hold together very well.
The difference between unbleached and bleached flour is that bleached flour has been chemically whitened and unbleached hasn't. Unbleached flour has slightly more nutritive value.
Unbleached is exactly that - they don't whiten it. This is preferable for people concerned with chemicals in their food and for people who are concerned about the environment. As far as the cooking results - the food will be the same flavor, but for some things like bread, the color will be close…r to brown. (MORE)
No! Bread pudding requires bread. Flour is an ingredient of bread, but it is not bread.
Breads usually use flours that are high in gluten, which is a protein found in wheat, oats, rye and barley flour. Wheat flour has the highest gluten content. High gluten wheat flours are also called: strong, high grade or bread flour.
You might try soy flour. It's not really flour but it works the same way. The bread may be a bit dry and I'm not sure it will rise the same way, but if you can't eat flour this may be better than nothing.
I would say no, as it would make them too doughy.. But if that's the texture you're looking for, then I would of thought yeah.
Yes, strong bread flour has more gluten than ordinary flour but will be fine in your banana bread although I hope it has baking powder in the recipe . It can be a bit stodgy otherwise.
No. I'm doubtful anyone will take a second bite. Unbleached flour does not have enough protein or gluten to create structure or rise. Make sure the family dog doesn't have breakfast and is good and hungry by 'cake' time.
it is used in bread to keep it from sticking and to help the dough rise
Yes, you can bleach an unbleached Judo gi. However, it is not going to come out right. They never do. An unbleached gi is generally used as a "practice" gi or training gi. It also get a funny feel to to it after you bleach it. I highly recommend to keep it unbleached. If you are trying to blea…ch it blue, for a competition gi, I also advise not to do it. You must be within a very specific color range of blue for it to be legal (pantone color 265 for us judo geeks). (MORE)
No. It is better for you because it is the natural flour that has not been bleached whiter. I always use unbleached wheat flour and it is good for all baking. If you are baking white bread you need to use strong unbleached wheat flour.
Yes, the recipe will work the same. Unbleached flour is preferred by many people because they believe it is healthier since it hasn't been treated for bleaching, but it doesn't react differently when cooking.
It will be a little lighter in consistency and raise just a little bit more, but neither will be a problem.
Strong flour is used for bread making to create a frame and not let it collapse.
if the mold is brown then its okay but if its not brown then throw them away!
It's used as a food. It is eaten, preferably while it is still warm and a bit of butter on it.
Some common substitutions (depending on the individual's personal preference and recipe) are.... *White flour *Whole wheat flour *Rice flour *Cake flour
No. I think self-rising flour does, but normal flour definitely does not. More information: Unbleached, all-purpose flour does not have baking powder in it. Flour labeled "self-rising" contains baking powder and salt.
The term "bakers flour" can apply to any flour used to make bread. It can indicate bread flour or high-gluten flour made from hard wheat, bleached or unbleached, but the use of the term seems to vary in different regions and countries.
What if your recipe calls for cake flour but all you have is self rising and unbleached flour can you use either of these?
Unbleached flour could be substituted for cake flour; use a Tablespoon less flour per cup than called for in the recipe.
Yes, in fact I prefer it.... it makes a chewier more substantial crumble because it doesn't absorb as much water as soft flour!
I have a recipe that calls for half whole wheat and half all purpose. If you are using a recipe that calls for only all purpose, I would add about one fourth more baking powder to get the same amount of rise out of the bread. You can substitute up to a third with whole wheat and keep the same baking… powder amount. If you try and use only whole wheat, the bread will not rise as much and be too heavy. (MORE)
Actually , unbleached flour is what you buy. Unsifted means that you don't need to sift the flour. Some recipes call for sifted flour, some don't say to do anything - that would be unsifted.
You use flour so that there is some texture in there! you wouldn't want a massive sloppy cake!! .. hope this helps :)
The term "strong plain flour" is not used in the U.S., so it is difficult to understand the question. Bread flour has more gluten than all-purpose flour, so it is used for making bread and other products where a chewy texture is desirable. Bread flour is not recommended for cakes, pie crusts or othe…r pastries where a tender, flaky texture is needed. (MORE)
Yes, but depending on what you are making, the finished texture may be a little coarser than if it were made with all purpose flour. Don't, however, try to bake a cake with bread flower.
Yes, as long as the banana has no mold. when they are very ripe they actually work better in breads.
No, because cake flour will make baked goods much more dense and heavier. A bit more: While cake flour makes cakes very light and tender, it doesn't have enough gluten in it to make bread, which has to have a much higher gluten content to achieve the right texture, and to aid in rising.
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.
It can be, but the bread will taste differently. Try both ways to see which you prefer.
Yes! I found an old recipe book from the 1940's (Hamilton Ross Modern Cook Book by author K. Camille Den Dooven) and found that bread flour is used in the basic waffle recipe. Here is the recipe 1 cup bread flour (4 oz) 1 large egg 1/4 teaspoon salt 2 teaspoons baking powder 1 cup milk (the original… recipe calls for 1/2 cup but the batter is too thick for my w. iron) 1 1/2 tablespoons salad oil (can use melted butter) Beat well together egg, salt, and milk. Then mix in the flour and baking powder sifted together, and last of all the oil. Use a whisk and mix until smooth. This is a thin batter. Measure around 1/3c onto hot griddle. Makes 5-8 inch waffles. Note: The waffles turn out crisp and light. I cooked these 3 1/2 min. (MORE)
you could but the different flour creates different texture in the food so youll probably get a hard outer crust at the end
Most unbleached flour is all-purpose flour that has not been treated with chemicals to increase its whiteness. So bleached all-purpose flour can be substituted for unbleached all purpose flour if that type of processing is not a concern. Whether or not cake flour should be used depends on what is be…ing baked. Cake flour is not recommended when baking bread. (MORE)
i think it would be good, and a little heartier., perhaps chewier. Try it . Some great recipes have been found by experimenting.
The flour has more gluten in it and is needed for the bread to rise. Eggs are not often used, most of the bread that you buy in the store does NOT have eggs. Bread that does have egg in it, may have it to help bind the flour and other parts together, but is likely to have egg primarily for flavor… purposes. With yeast bread, the gluten that forms usually means that the bread does not need egg to keep it together. (MORE)
Self rising flour contains a leavening agent in addition to flour. To substitute bread flour for self rising flour, you will need to add either baking soda or baking powder as well. Depending on the amount of flour used, you should add about 1 teaspoon baking soda or up to 1 tablespoon baking powder…. (MORE)