All-purpose Wheat Flour

All-purpose wheat flour is a finely milled product made from the whole wheat kernel, including the bran, germ, and endosperm. It is a staple ingredient in baking and cooking, providing structure and texture to a wide variety of foods. The milling process refines the wheat into a consistent powder.

Manufacturers use all-purpose flour primarily as a structural ingredient in baked goods, providing the base for doughs and batters. It acts as a binder and thickener in sauces and gravies. It is found in a vast array of products, including bread, cakes, cookies, pasta, and tortillas.

All-purpose wheat flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and some B vitamins and iron, especially if enriched. The WHO/IARC has classified whole grains, including wheat, as potentially protective against certain cancers, but this is not specific to refined flour. Evidence regarding the health effects of refined grains versus whole grains is mixed, with some studies suggesting refined grains are associated with increased risk of chronic diseases while others show minimal impact at typical consumption levels.