Bleached vs. Unbleached Flour

In the US, white flour is also divided into two main categories: bleached and unbleached. When flour is first milled, it naturally has a slight yellow tint, which consumers do not find appealing. Therefore, flour either goes through a natural aging process or is chemically bleached. Both processes lighten the color and soften the texture of the flour.

Bleached flour is quicker to make than unbleached flour and is therefore usually less expensive. The chemical process also produces flour with a brighter white color, a finer texture, and weaker protein than unbleached flour. Some find that bleached flour also has a subtle flavor and smell that they do not prefer.