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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use bleached wheat flour primarily for its fine texture and consistent performance in …
What it is
Bleached wheat flour is made from wheat grain that has been refined to remove the bran and germ, then treated with an oxidizing agent to whiten it and improve its baking qualities. This process results in a finer texture and lighter color compared to unbleached flour. It is a common ingredient in many baked goods.
Why it's used
Manufacturers use bleached wheat flour primarily for its fine texture and consistent performance in baking. It acts as a structural component in products like cakes, cookies, and bread, contributing to their final shape and crumb. It is frequently found in baked goods, pasta, and some processed foods.
Health notes
Bleached wheat flour is a common ingredient in the US food supply and is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and some B vitamins, though enrichment may be added. Regulatory bodies like JECFA and EFSA have evaluated flour and its processing. Excessive consumption of refined carbohydrates, like those found in bleached flour, is linked to health concerns in some dietary guidelines.
Allergen info
Wheat is one of the 9 FDA major allergens. Bleached wheat flour contains gluten, a protein found in wheat that can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.