Bread Flour

Bread flour is a type of wheat flour milled from hard wheat varieties. It has a higher protein content, typically 12-14%, compared to all-purpose flour. This higher protein content is ideal for developing gluten, which gives bread its structure and chewiness.

Manufacturers use bread flour primarily in baking, especially for yeast-leavened products like breads, rolls, and pizza crusts. The high protein content allows for better gluten development, resulting in a chewier texture and a good rise. It can also be used in some cookies and pastries where a chewier texture is desired.

Bread flour is a common food ingredient and is generally recognized as safe by the FDA when used as intended. It is a source of carbohydrates and provides some protein and fiber. The WHO/IARC has not classified wheat flour itself as a carcinogen. Evidence regarding the health effects of consuming typical amounts of bread flour is mixed, with some studies linking high intake of refined grains to negative health outcomes, while others highlight the benefits of whole grains. JECFA has evaluated wheat flour and has not set a numeric limit (ADI not specified).