Breading And Batter Ingredients: Enriched Wheat Flour

Enriched wheat flour is a type of flour made from wheat grains that have been milled to remove the bran and germ, leaving only the endosperm. After milling, certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back to the flour. This process helps restore nutrients lost during milling.

Manufacturers use enriched wheat flour as a primary ingredient in many food products, including breading, batters, baked goods, and pasta. It provides structure and texture to foods and acts as a binder. Its neutral flavor makes it versatile for a wide range of applications.

Enriched wheat flour is a common food ingredient and not regulated as a food additive by the FDA. The enrichment process helps to prevent nutrient deficiencies, such as neural tube defects due to lack of folic acid. While it provides carbohydrates for energy, it is a refined grain, meaning it has less fiber than whole wheat flour. JECFA and EFSA do not typically evaluate basic food ingredients like enriched wheat flour in the same way they do food additives.