Bleached or unbleached? (more) Why Is Flour Bleached? Ask the Chatbot a Question More Actions Share Share Share to social media Facebook X URL https://www.britannica.com/technology/Why-Is-Flour-Bleached Feedback Corrections? Updates? Omissions? Let us know if you have suggestions to improve this article (requires login). Feedback Type Select a type (Required) Factual Correction Spelling/Grammar Correction Link Correction Additional Information Other Your Feedback Submit Feedback Thank you for your feedback Our editors will review what you’ve submitted and determine whether to revise the article.

　　External Websites Ask the Chatbot a Question Written by René Ostberg René Ostberg is an associate editor at Encyclopaedia Britannica. René Ostberg Fact-checked by The Editors of Encyclopaedia Britannica Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree.... The Editors of Encyclopaedia Britannica Last Updated: Sep 11, 2025 • Article History Table of Contents Table of Contents Ask the Chatbot Flour is bleached to speed up the aging process, which improves its baking qualities. Unbleached flour also is aged to enhance its baking performance, but it is aged naturally after milling instead of through bleaching. Because different forms of bleach are used to whiten or lighten fabrics, hair, and teeth, many people may assume that bleaching is what makes some brands of wheat flour white. In reality, the whitening process of wheat flour begins during milling. Whereas whole wheat flour uses the entire wheat kernel, in white flour production the bran and germ of the wheat kernel are removed, leaving ...(100 of 282 words)

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