Bridgewell global school,sarakana

CHEMISTRY PROJECT ON

“THEDIFFERENCE BETWEEN BLEACHED AND

UNBLEACHED FLOUR”
All India Senior School Certificate Examination
2021-2022

Submitted by- Jasmin Patashani

Class – XII ; B Under the guidance Of-

Roll no.-12641924 MR. Trilokesh Patra

Session – 2021-2022
[pgt chemistry]
 BIO-DATA

NAME. : Jasmin Patashani

DATE OF BIRTH. : 13/04/2004
CLASS. :XII; B
EXAMINATION. : A.I.S.S.C.E(All India Senior secondary
Certificate Examination)

ROLL NO. : 12641924

SUBJECT. : Chemistry
SUBJECT TEACHER: Mr. Trilokesh Patra
PROJECT TOPIC. : Difference Between Bleached And
Unbleached Flour

SCHOOL NAME.: Bridgewell global school sarakana

ACADEMIC YEAR : 2021-2022
 Acknowledgement

I would like to extend my sincere and heartfelt

gratitude to my Chemistry teacher “Mr. Trilokesh
Patra” who has helped me in this endeavour and has
always been very cooperative and without his help,
cooperation, guidance, and encouragement; the
project couldn’t have been what it evolved to be.
I would also like to extend my gratitude to
the Principal “Mr. Abhay kumar jena” for providing
me with all the facilities that were required.
Last but not the least; I am also thankful to
my parents and my friends who helped me a lot in
finalizing this project within the limited time frame.

NAME- Jasmin Patashani

CLASS:-XII(B)
BONAFIDE CERTIFICATE

This is to certify that JASMIN PATASHANI of class XII-B

(Science) bearing Roll No – 12641924 has successfully
completed her project entitled “DIFFERENCE BETWEEN
BLEACHED AND UNBLEACHED FLOUR”, in chemistry
laboratory during the academic session 2021-22 for the
partial fulfilment of All India Senior School Certificate
Examination 2021-22 under the guidance and
supervision of Mr. Trilokesh patra (PGT CHEMISTRY).

Signature of Examiner Signature of Teacher

(External) (Mr.Trilokesh patra)
(PGT CHEMISTRY)
 DECLARATION

I hereby declare that the project work entitled

“DIFFERENCE BETWEEN BLEACHED AND UNBLEACHED
FLOUR”, submitted to the Department of Chemistry,
BGS, Sarakana,under the guidance of Mr. Trilokesh
patra. All the coding is result of my personal efforts.

NAME- JASMIN PATASHANI

CLASS:-XII(B)
ROLL NO. :-12641924
BGS,sarakana
 CONTENTS:

SL.NO. TOPICS PAGE NO.

1 INTRODUCTION 1

2 PRODUCTION 2

3 INFORMATION 3-8

4 CONCLUSION 9

5 BIBLIOGRAPHY 10
 INTRODUCTION

Flour is a powder made
by grinding raw grains, roots, beans, nuts, or seeds.
Flours are used to make many different foods. cereal
flour, particularly wheat flour, is the main ingredient
of bread, which is a staple food for many
cultures. corn flour has been important
in Mesoamerican cuisine since ancient times and
remains a staple in the Americas. Rye flour is a
constituent of bread in central and northern Europe.

Cereal flour consists either of the endosperm, germ,

and bran together (whole-grain flour) or of the
endosperm alone (refined flour). Meal is either
differentiable from flour as having slightly coarser
particle size (degree of communication) or is
synonymous with flour; the word is used both ways.
For example, the word cornmeal often connotes a
grittier texture whereas corn flour connotes fine
powder, although there is no codified dividing line.
 PRODUCTION
The flour milling process begins with cleaning the
grain and tempering it by adding water. The tempered
grain is ground in a series of rollermills to remove the
bran and to cut the endosperm. Between each
rollermill cycle, the ground grain is sifted and
separated into various sizes. Middle-size material is
sent to a purifier, or shaking sifter, and on to another
set of rollermills for further reduction and sifting into a
variety of flours and flour blends. These are then
stored in large bins.

BLEACHED FLOUR
"Bleached flour" is "refined" flour with a chemical
whitening (bleaching) agent added. "Refined" flour has
had the germ and bran, containing much of the
nutritional fibre and vitamins, removed and is often
referred to as "white flour".
Bleached flour is artificially aged using a "bleaching"
agent, a "maturing" agent, or both. A bleaching agent
affects the carotenoids responsible for the natural
colour of the flour; a "maturing" agent also
affects gluten development. A maturing agent may
either strengthen or weaken gluten development
 UNBLEACHED FLOUR
Unbleached flour is simply flour that has
not undergone bleaching and therefore
does not have the color of "white" flour.
An example is graham flour, whose
namesake, Sylvester Graham, was against
using bleaching agents, which he
considered unhealthy.
DIFFERENCE BETWEEN
BLEACHED AND
UNBLEACHED FLOUR:-
Bleached and unbleached flour differ in certain ways, including
processing, taste, texture, and appearance.

Processing:
One of the most notable differences between bleached and
unbleached flour is the way that they’re processed.

Bleached flour is typically refined, meaning that the nutrient-rich and

germ of the wheat kernel have been removed, stripping the grain of
many of its valuable vitamins and minerals and leaving only the
endosperm.

Unbleached flour can include any type of flour, which may or may
not be refined.

Both types are then milled, which is a process that involves

grinding grains, such as wheat, into a fine powder.

Bleached flour is treated with chemical agents like benzoyl peroxide,

potassium bromate, or chlorine, which helps speed up the aging of
the flour. Flour is aged to improve certain qualities for
baking.Unbleached flour is aged naturally after the milling process is
completed. Natural aging takes significantly longer than the
bleaching process, which is why bleached flour was created.
Characteristics:
The bleaching process produces many changes in the taste,
texture, and appearance of flour.

The chemicals used to speed up the aging process in

bleached flour cause it to have a whiter color, finer grain, and
softer texture.

Conversely, unbleached flour has a denser grain and tougher

texture.

It also tends to have an off-white color, which fades naturally

as it ages.

Though there are minimal differences in taste between the

two varieties, people with a very sensitive palate may notice
a slightly bitter taste in bleached flour.

Safety:
Bleached flour is treated with several chemical agents
to help speed up the aging process.

The safety of these chemicals has often been called

into question.

For example, potassium bromate, which is a

common additive used in bread-making, has been
linked to kidney damage and cancer in some animal
studies

Though it’s illegal in the European Union, Canada,

Brazil, Argentina, and Nigeria, it remains legal and
widely used in the United States.

Benzoyl peroxide is another common food additive

that is generally recognized as safe by the Food and
Drug Administration (FDA)

Still, some test-tube and animal studies have found

that it may harm your antioxidant status and break
down certain nutrients in foods, including essential
fatty acids

Keep in mind that most current research is limited to

animal and test-tube studies using very high doses of
these chemical compounds.

Therefore, more studies in humans are needed to

evaluate the safety of bleached flour when consumed
in normal amounts.

Uses:
Due to their variations in texture, each type of flour
may be better-suited for certain recipes.
Bleached flour has a finer grain and absorbs more
liquid, which works well for foods like
cookies, pancakes, waffles, quick breads, and pie
crusts.

Meanwhile, the denser texture of unbleached flour can

help baked goods hold their shape a bit better, making
it a good fit for puff pastries, eclairs, yeast breads, and
popovers.

That said, both types can be used interchangeably in

most baked goods without significantly altering the
final product or needing to adjust other ingredients in
your recipe.
 CONCLUSION

 It’s fine to use small amounts of bleached flour to

thicken sauces, but avoid using it for baking.  In both
instances, tasters pronounced the sauces identical in
flavor and texture. In flours labeled “bleached,”
benzoyl peroxide has likely been used to fade the
yellow color.
 BIBLIOGRAPHY:
 www.google.co.in
 www.chemistry.org
 www.jstor.org
 www.quora.com