Cultured Wheat Flour
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Cultured wheat flour is regular wheat flour that has been fermented using beneficial bacteria, similar to how yogurt or sourdough bread is made. This fermentation process creates natural acids and other compounds within the flour.
Why it's used
Manufacturers add cultured wheat flour to foods primarily to help them stay fresh longer. The natural compounds produced during fermentation act as a preservative, slowing down the growth of mold and certain bacteria. It is commonly found in baked goods like breads, tortillas, and bagels.
Health notes
Cultured wheat flour is generally recognized as safe (GRAS) for use in food. It is essentially a fermented food product, and no specific adverse health effects are typically associated with its consumption at normal intake levels. Because it is a food ingredient rather than a distinct chemical additive, bodies like JECFA or EFSA do not typically conduct separate evaluations for "cultured wheat flour."
Allergen info
This ingredient is derived from wheat, which is one of the nine major food allergens identified by the FDA. It also contains gluten.