Breaded With: Whole Wheat Flour

Whole wheat flour is made from the entire wheat kernel, including the bran, germ, and endosperm. It is a common ingredient in baking and cooking, providing structure and nutrients to food products. The whole grain content offers more fiber and nutrients compared to refined flour.

Manufacturers use whole wheat flour as a primary ingredient in baked goods like bread, pasta, and crackers, contributing to texture and flavor. It is often chosen for its nutritional profile and whole grain designation, appealing to consumers seeking healthier options.

Whole wheat flour is a source of dietary fiber, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) recognizes whole grains as part of a healthy dietary pattern. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated whole wheat flour as a food ingredient. Evidence suggests that diets rich in whole grains are associated with various health benefits.