Buttermilk Biscuit: Enriched Bleached Wheat Flour

Enriched bleached wheat flour is a refined flour made from wheat that has had its bran and germ removed. The bleaching process uses oxidizing agents to whiten the flour and alter its protein structure, making it more suitable for baking. Enrichment adds back certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron that are lost during processing.

Manufacturers use enriched bleached wheat flour as a primary ingredient in baked goods like biscuits, breads, cakes, and pastries. Its refined texture and altered protein content contribute to a lighter crumb and finer texture in finished products. It is a staple ingredient in many commercially produced baked items.

Enriched bleached wheat flour is considered safe by the FDA and is a common ingredient in the US food supply. The added vitamins and iron contribute to nutrient intake. Regulatory bodies like JECFA and EFSA have evaluated flour and its components. While generally recognized as safe, whole grain flours are often recommended for higher fiber content.