Unbleached flour has gone through refining and contains no whitening agent, such as chlorine or peroxide. Unlike the pure white bleached flour, its color is pale white or yellowish. Unbleached flour has higher protein content.
Unbleached flour is exposed to fewer chemicals, has coarse grains and produces denser loafs, compared to bleached flour. Unbleached flour also has more vitamin E than bleached flour. It is widely used to make yeast breads, Danish pastries, puff pastries, strudel, Yorkshire pudding, eclairs, cream puffs and popovers. Other nutrients in unbleached flour include fats, fiber, calcium and iron. The flour turns whiter with age.