Crust: Wheat Flour

Wheat flour is a powder made from grinding whole or parts of wheat grains. It is a fundamental ingredient in many food products worldwide. Different types of wheat flour are produced depending on the wheat variety and the milling process, affecting its protein content and texture.

Manufacturers use wheat flour as a primary structural component in baked goods like bread, pizza crusts, cakes, and pastries. It provides bulk, texture, and elasticity to doughs and batters. It can also be used as a thickener in sauces and gravies.

Wheat flour is a common food ingredient and not regulated as a food additive by the FDA. It is a source of carbohydrates and, depending on the type, fiber and other nutrients. For individuals with celiac disease or gluten sensitivity, consuming wheat flour can cause adverse health effects due to its gluten content. JECFA and EFSA do not evaluate basic food ingredients like wheat flour for ADI limits.