Breaded And Battered With: Bleached Wheat Flour

Bleached wheat flour is made from wheat that has been refined to remove the bran and germ. The bleaching process uses agents like benzoyl peroxide or chlorine gas to whiten the flour and improve its baking qualities. This results in a finer texture and lighter color compared to unbleached flour.

Manufacturers use bleached wheat flour as a primary ingredient in baked goods like bread, cakes, and pastries due to its fine texture and ability to create a light crumb. It is also commonly used as a coating for fried foods, such as chicken and fish, to create a crispy exterior. Its consistent performance makes it a staple in many processed food products.

Bleached wheat flour is a common food ingredient and is generally recognized as safe by the FDA. It is a source of carbohydrates and some B vitamins and iron if enriched. Concerns about the bleaching agents have been raised, but regulatory bodies like the FDA have found them safe for use in food. The primary health consideration with flour-based products is often related to carbohydrate intake and overall dietary balance.