Bleached Wheat Flour Niacin

Bleached wheat flour is made from wheat grain that has had its natural color removed through a chemical process. This process, often using agents like chlorine gas or benzoyl peroxide, whitens the flour and can alter its baking properties. The flour is then typically enriched with added vitamins and minerals.

Manufacturers use bleached flour for its whiter appearance and softer texture, which can be desirable in baked goods. It is commonly found in cakes, cookies, pastries, and breads where a fine crumb and light color are preferred. It is also used in mixes for convenience.

In the US, bleached flour is generally recognized as safe (GRAS) by the FDA. The added nutrients (niacin, thiamin, riboflavin, folic acid, iron) are intended to restore those lost during processing and contribute to public health. Regulatory bodies like JECFA and EFSA have evaluated various food additives used in bleaching and enrichment processes. Evidence does not link typical consumption of enriched bleached flour to adverse health effects.