超市的麵粉有bleached and unbleached。我一般都是買unbleached. 那麽有什麽不同呢？
Bleached flour is typically refined, meaning that the nutrient-rich bran 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 may or may not be refined.
Both types are first milled, which is a process that involves grinding grain into a fine powder.
Next, 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. This chemical process significantly changes the taste, texture, and appearance of the final product, as well as its nutritional profile and potential uses in baking. 南方人一般都喜歡白白胖胖，鬆鬆軟軟的包子和饅頭，這種麵粉就可以做出這個效果。
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. 這種麵粉有點發黃，不過黃色很淡，為了做出來白一點可以用牛奶發麵. 這種麵做出來的麵食比較筋道，非常適合我的口味。
為了給大家看看Unbleached flour 做的包子顏色，我今天用自來水發的麵。