Bleached Wheat Flour

Bleached wheat flour is a type of wheat flour that has been chemically treated to whiten it and alter its baking characteristics. This process can involve agents like benzoyl peroxide or chlorine gas, which act to age the flour more quickly than natural aging.

Manufacturers use bleached wheat flour to achieve a whiter appearance in baked goods and to produce a softer, more tender texture. It is commonly found in cakes, cookies, pastries, and other delicate baked products, as it helps create a more uniform crumb structure.

Bleached wheat flour is a common food ingredient in the United States, and the FDA permits the use of certain bleaching agents in flour. While some bleaching agents can create trace byproducts, current scientific evidence does not indicate that bleached flour poses a health risk at typical consumption levels. JECFA and EFSA evaluate food additives and have assessed some flour treatment agents; however, they do not typically set acceptable daily intakes for staple food ingredients like flour itself.