Dough: Enriched Wheat Flour

Enriched wheat flour is made from wheat grain that has had nutrients added back after processing. The milling process removes the bran and germ, leaving the starchy endosperm. Enrichment typically adds back iron and B vitamins like thiamin, riboflavin, niacin, and folic acid.

Enriched wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is commonly found in breads, pastries, noodles, and breakfast cereals. Manufacturers use it as the primary flour base due to its availability and baking properties.

Enriched wheat flour is generally recognized as safe (GRAS) by the FDA for use in food. The added nutrients help to restore levels lost during milling, contributing to public health by preventing deficiencies. International bodies like JECFA have evaluated flour and its enrichment components. Evidence does not suggest adverse health effects from typical consumption of enriched flour.