Crusts: Bleached Flour

Bleached flour is all-purpose white flour that has been treated with an oxidizing agent, such as chlorine dioxide or benzoyl peroxide. This process whitens the flour and helps it age more quickly, improving its baking properties. The bleaching process changes the starch and protein structure, allowing the flour to absorb more liquid and create a lighter texture in baked goods.

Manufacturers use bleached flour in a wide variety of baked goods, including breads, cakes, cookies, and pastries. Its improved absorption and bleaching properties contribute to a finer crumb and a lighter texture. It is commonly found in products like pizza crusts, where a tender and well-risen dough is desired.

Bleached flour is considered safe by the FDA for use in food. The bleaching agents used are approved food additives and are either consumed in very small amounts or break down during processing. While some consumers prefer unbleached flour, there is no significant health difference recognized by regulatory bodies between the two types at typical consumption levels. The FDA has not set specific upper intake limits for bleached flour itself.