Bread: Enriched Wheat Flour

Enriched wheat flour is made by milling wheat grains to remove the bran and germ, leaving the starchy endosperm. After milling, certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back to the flour to replace nutrients lost during processing. This process is called enrichment.

It is widely used as a primary ingredient in many baked goods, providing structure and texture to products like bread, cakes, cookies, and pasta. Manufacturers use it as a base ingredient to create a wide variety of food products.

Enriched wheat flour is a common food ingredient in the US, and its enrichment with specific nutrients is regulated by the FDA to address nutrient deficiencies. It provides carbohydrates for energy and is a source of added B vitamins and iron. For individuals with celiac disease or gluten sensitivity, consuming wheat flour can cause adverse reactions due to its gluten content.