Dough: Wheat Flour Enriched
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What it is
Wheat flour is the finely ground powder made from the endosperm of wheat grains. It is a staple food ingredient used worldwide, primarily for making bread, pasta, and baked goods. The enrichment process adds back certain vitamins and minerals lost during milling.
Why it's used
Manufacturers use enriched wheat flour as a primary structural ingredient in a vast array of baked goods and dough-based products. It provides the base for breads, cakes, cookies, pastries, and pasta, acting as a binder and source of carbohydrates. It is also used in batters and coatings for fried foods.
Health notes
Enriched wheat flour is generally recognized as safe (GRAS) by the FDA when used as intended. The added nutrients (typically iron and B vitamins like folic acid, niacin, and thiamin) contribute to meeting daily requirements. While whole wheat flour offers more fiber and nutrients, enriched flour plays a significant role in the diet of many Americans. Regulatory bodies like JECFA have evaluated flour and its components.
Allergen info
Wheat is one of the 9 FDA major allergens. Enriched wheat flour contains gluten, a protein found in wheat that can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity.