Breadcrumb Coating - Wheat Flour

Wheat flour is the finely ground powder of wheat grains. It is a staple ingredient made by milling wheat kernels, separating the bran and germ from the endosperm, and then grinding the endosperm into a fine flour. Different milling processes create various types of wheat flour, such as all-purpose, bread, and whole wheat.

Wheat flour is primarily used as a structural ingredient in baked goods and as a coating for fried foods. It provides the base for bread, cakes, cookies, and pasta. In breadcrumb coatings, it helps create a crispy texture and binds other ingredients.

Wheat flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of carbohydrates and some B vitamins and iron, especially when enriched. Whole wheat flour also provides dietary fiber. The FDA has not set specific upper intake limits for wheat flour itself, but recommends limiting added sugars and refined grains as part of a healthy dietary pattern. Evidence does not suggest adverse health effects from typical consumption of unenriched wheat flour.