Regular bleached white flour.
Unbleached wheat flour IS bleached by oxygen in the air during an aging process. Bleached flour uses chemicals (which may be dangerous to your health) to speed up the process. Unbleached flour will be off-white in color but nutritionally, bleached and unbleached flours are equivalent (very little nutritional value). In BOTh these flours the bran and germ have been removed (degerminated), making it a processed white flour.
Yes. Unbleached flour is a pale tan color.
It most likely already is. All purpose can be bleached or unbleached, same flour, one is just whiter than the other.
all purpose flour has bleach in it, therefore when you eat anything made with all purpose flour you are eating bleach.
Bleached flour has been treated chemically to make it whiter. Flour can be bleached naturally by aging, which is time consuming and more expensive than artificial methods. See link for more information.
Unbleached is exactly that - they don't whiten it. This is preferable for people concerned with chemicals in their food and for people who are concerned about the environment. As far as the cooking results - the food will be the same flavor, but for some things like bread, the color will be closer to brown.
Self-rising flour has had baking powder and salt added to it. In the U.S., self-rising flour is made with (bleached or unbleached) white wheat flour, not yellow flour.
Hong Kong flour is a type of all-purpose flour that is highly bleached.
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.
For the most part yes. Depending on the cookie, it might make a difference in the level of crispness.
The difference between plain white flower and whole meal flour is that whole meal flour is a little denser. Also plain white flour is bleached so it looks white.