Dough: Enriched Flour

Enriched flour is made from wheat flour that has had certain nutrients added back after processing. During milling, the bran and germ are removed, stripping away fiber, iron, and B vitamins. Enrichment adds back iron and specific B vitamins like thiamin, riboflavin, niacin, and folic acid.

Enriched flour is a staple in baking and is used to improve the nutritional profile of products. It provides structure and texture in baked goods, making it a common ingredient in breads, pastas, cakes, cookies, and cereals.

In the US, enriched flour is generally recognized as safe (GRAS) by the FDA. The added nutrients help prevent deficiencies, particularly in populations with limited access to a varied diet. The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated flour enrichment, and JECFA has established guidelines for fortification levels. While enriched flour is a common food staple, whole grains, which retain their natural fiber and nutrient content, are also recommended for a healthy diet.