Moe DeLoughan wrote:
> sf wrote:
>
>> http://www.shape.com/blogs/shape-you...ill-allowed-us
>
>> After all these years, I still haven't figured out why people buy
>> bleached flour when it bleaches all by itself over time.
>
> It's not all about color. The average person wouldn't notice the
> difference in color between bleached and unbleached wheat flour unless
> it were pointed out to her. However, the bleaching process lowers the
> protein content and hence the gluten, making a softer flour that's
> better for baking tender products such as cookies, biscuits, and some
> cakes.

I'm mildly wheat intolerant, though it's something other than gluten as
I can eat rye, barley, oats without symptoms where all forms of wheat
including slept and kamut trigger my symptoms.

I've noticed certain items don't trigger symptoms when I expect them to.
Almost all brands of donuts give me symptoms but not Krispy Kreme. Most
fried chicken gives me symptoms unless I pull off the skin, but not
Popeyes.

I figured Krispy Kreme and Popeyes must use some sort of ultra-refined
flour that has all of the nutrition except starch removed. Likely they
use all bleached flour and the description that I originally thought of
as a joke seems an okay approximation. Sigh.