Hi granna2: So these were things I reading when I did some searches on this site:
On the glossary here:
Flour, All Purpose Bleached
A
blend of select hard and soft wheats, which makes it suitable for all
types of baking. It's a fine-textured flour milled from the inner part
of the wheat kernel and contains neither the germ (the sprouting part)
nor the bran (the outer coating). Bleaching agents are used in small
amounts to whiten the flour and improve baking results. The Betty
Crocker Kitchens recommend using Gold Medal® All Purpose Bleached Flour for best results.
How to Use
If
using all-purpose flour in recipes calling for self-rising flour, add 1
1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of
flour.
VS
Flour, All Purpose Unbleached
An
all-purpose flour without the bleaching agents. Unbleached flour is not
as white as all-purpose flour, so baked products such as white bread
will have a creamier color. The Betty Crocker Kitchens recommend using
Gold Medal® All Purpose Unbleached Flour for best results.
If you want to see some serious chatter about the subject check out this blog:http://www.realbakingwithrose.com/
In this thread, a member states:
"...The bleaching process allows the
butter to stay suspended in the cake batter. Using unbleached flour
will result in a greasy cake."
So on the surface, it's a color difference, and advanced bakers have said the bleaching process will impact the texture of a cake. I'll do alittle more digging to see if if I can find anything else that may help.
Sincerely, CC