Dough: Unbleached Wheat Flour

Unbleached wheat flour is made from wheat grains that have not been treated with bleaching agents. The milling process separates the flour from the bran and germ, leaving the starchy endosperm. It is a fundamental ingredient in many baked goods and pasta.

Manufacturers use unbleached wheat flour as a primary structural ingredient in a wide variety of foods. Its gluten content provides elasticity and chewiness, making it ideal for breads, pastries, pasta, and as a thickener in sauces and gravies.

Unbleached 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. While it contains gluten, which is problematic for individuals with celiac disease or non-celiac gluten sensitivity, it is not otherwise considered a health risk for the general population at typical consumption levels. JECFA and EFSA have evaluated wheat flour as a food ingredient.