In the context of "white bread" or "white flour," the term "bleached" refers to a process that makes the bread or flour appear whiter and have a finer texture. Bleaching is commonly used in the production of white flour and white bread to achieve the desired appearance and texture.
During the bleaching process, the flour or bread is treated with chemical agents or additives that help whiten the product and break down certain pigments and proteins naturally present in the wheat. This process can involve the use of chemicals like chlorine dioxide, benzoyl peroxide, or potassium bromate, among others.
Bleached flour or bread undergoes a chemical transformation that alters its natural color and can affect its nutritional content and baking properties. Some people have concerns about the potential health risks associated with consuming bleached flour, particularly if it involves the use of certain chemical additives. However, it's worth noting that food safety regulations vary between countries, and the use of specific bleaching agents may be regulated or prohibited in some regions.
Alternatively, there is unbleached flour and bread, which doesn't undergo the bleaching process. Unbleached products retain a slightly off-white color and may have a coarser texture compared to their bleached counterparts. Unbleached flour is often considered more natural or less processed, although the nutritional differences between bleached and unbleached flour are generally minimal.