Bleached And Enriched Wheat Flour

Bleached and enriched wheat flour is a common ingredient made from milled wheat grains. It undergoes a bleaching process, often using chemicals, to whiten the flour and improve its baking qualities. The flour is then enriched by adding back essential nutrients like B vitamins (thiamin, riboflavin, niacin, folic acid) and iron, which are typically removed during the milling process.

Manufacturers use bleached and enriched wheat flour to provide structure, texture, and nutritional value to a wide range of baked goods and processed foods. It is commonly found in breads, cakes, cookies, pastries, and various mixes, contributing to their desired consistency and appearance.

Bleached and enriched wheat flour is a common food ingredient. The FDA permits the use of bleaching agents like benzoyl peroxide and azodicarbonamide in flour; azodicarbonamide is an FDA-approved additive. Enrichment involves adding back B vitamins and iron, a public health measure to prevent nutrient deficiencies. While some bleaching agents, such as azodicarbonamide, have been subject to public debate, the FDA continues to permit its use, though it is not authorized in the EU. JECFA has evaluated some of the individual bleaching agents and enrichment nutrients.