Dough: Bleached Wheat Flour

Bleached wheat flour is made from wheat grains that have been milled into flour. The bleaching process uses oxidizing agents to whiten the flour and improve its baking qualities. This results in a finer texture and lighter color compared to unbleached flour.

Manufacturers use bleached wheat flour for its improved baking performance, such as creating a lighter crumb in baked goods. It is commonly found in products like croissants, muffins, sweet rolls, and frozen doughs. Its consistent texture makes it a reliable ingredient for many baked and fried items.

Bleached wheat flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and some B vitamins, though enrichment may be added. Regulatory bodies like JECFA and EFSA have evaluated flour and its components. While some people may have sensitivities to gluten, a protein found in wheat, bleached flour itself is not typically associated with specific health concerns when consumed in moderation as part of a balanced diet.