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The Ph of flours

post #1 of 4
Thread Starter 

Does anyone know what the Ph levels of different wheat flours are?  Specifically- whole wheat, all purpose, bread and cake flour.  Bleached vs unbleached would also be helpful.  Thank you.

post #2 of 4

See: http://baking911.com/learn/ingredients/flour-and-grains/wheat-flour

 

Quote:
...SARAH SAYS: Soft wheat flours intended for use in cake and cookie production are often chlorinated to enhance baking performance by improving the functional properties of flour components. In the chlorination process, the flour is treated with chlorine gas. During this treatment the flour undergoes a pH reduction proportional to the level of chlorine applied. Manufacturers can then use pH as a specification for the purchase of chlorinated flours. Unbleached flour has a pH range of 5.8 to 6.1 while optimum performing bleached flour has a pH range of 4.6 to 5.1....
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 4
Thread Starter 

Thank you for this.  I would still be interested in any more specific information. 

 

Thank you.

post #4 of 4

Google can be your friend...
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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