Bread: White Whole Wheat Flour

White whole wheat flour is made from a specific type of white wheat berry, unlike traditional whole wheat flour which comes from red wheat berries. It contains all three parts of the wheat kernel: the bran, germ, and endosperm, qualifying it as a whole grain. This flour offers a lighter color and a milder flavor compared to regular whole wheat flour.

Manufacturers use white whole wheat flour as a primary ingredient in various baked goods, including breads, rolls, and other pastries. It provides the nutritional advantages of whole grains while having a texture and taste that is often more appealing to those accustomed to refined white flour. It serves as a structural component in these food products.

As a whole grain, white whole wheat flour is a source of dietary fiber, vitamins, and minerals. The Dietary Guidelines for Americans (2025-2030) advise that at least half of all grains consumed should be whole grains. The FDA recognizes whole wheat flour as a common food ingredient. There are no specific regulatory evaluations by JECFA or EFSA for whole wheat flour as it is a basic food commodity, not a food additive.