Cultured Wheat
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What it is
Cultured wheat is wheat flour that has been fermented by beneficial bacteria and yeasts. This process, often called 'culturing,' is similar to how sourdough bread is made. The culturing process can enhance the flavor and texture of the wheat.
Why it's used
Manufacturers use cultured wheat primarily as a preservative to extend the shelf life of baked goods. It works by lowering the pH of the food, which inhibits the growth of mold and bacteria. It is commonly found in breads, cookies, and other baked items.
Health notes
Cultured wheat is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is not typically associated with adverse health effects when consumed in amounts found in food. International bodies like JECFA have evaluated similar fermentation processes, but specific evaluations for cultured wheat as a preservative may vary.
Allergen info
Cultured wheat is derived from wheat, which is one of the FDA's nine major allergens. It contains gluten.
Products containing Cultured Wheat
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Alvarado Street Bakery
Sprouted Whole Wheat Bread, Whole Wheat
237kcal
15.8Protein
0Fat
44.7Carbs
Alvarado Street Bakery
Sprouted Sourdough Bread
235kcal
14.7Protein
0Fat
47.1Carbs
Schwartz Brothers Bakery
Roast Beef Pinwheels
High in sodium — 53% DV per serving
High in saturated fat — 45% DV per serving
High in cholesterol — 42% DV per serving
216kcal
14.9Protein
11.0Fat
11.0Carbs
Renaissance Food Group, LLC
Italian Pinwheels
High in sodium — 83% DV per serving
High in saturated fat — 115% DV per serving
High in cholesterol — 52% DV per serving
250kcal
13.4Protein
16.7Fat
11.6Carbs