Calories in Flour, bread, white, enriched, unbleached

What makes flour so powerful?

Bread flour is milled from hard wheat varieties, typically hard red spring or winter wheat, which naturally contain higher levels of the proteins glutenin and gliadin. When hydrated and kneaded, these two proteins link together to form gluten, an elastic network that traps carbon dioxide produced by yeast during fermentation. This specific protein profile—often between 12 and 14 percent—is what distinguishes bread flour from all-purpose flour and allows dough to stretch without tearing, producing a lofty, chewy crumb. The "unbleached" designation means the flour has aged naturally through exposure to oxygen over several weeks, a process that strengthens the gluten bonds without the use of chemical bleaching agents. Additionally, the "enriched" label refers to a practice that began in the United States in the 1940s. During the milling process, the bran and germ are removed to create white flour, stripping away natural B vitamins and iron. To combat widespread nutrient deficiencies discovered during World War II, the government mandated the addition of thiamin, riboflavin, niacin, folic acid, and iron back into the refined flour, a standard that remains today.