Each Of The Following: Cultured Wheat Flour

Cultured wheat flour is made by adding a starter culture, typically containing lactic acid bacteria and yeasts, to wheat flour. The mixture is allowed to ferment, which develops a distinct tangy flavor and can also act as a leavening agent. This process is similar to how sourdough bread is made.

Manufacturers use cultured wheat flour primarily as a natural preservative and flavor enhancer in baked goods, especially breads and rolls. It helps extend shelf life by inhibiting mold growth and contributes a desirable tangy taste. It can also contribute to leavening.

In the U.S., cultured wheat flour is generally recognized as safe (GRAS) by the FDA when used as intended. It is a fermented food product and is not associated with significant health concerns at typical consumption levels. International bodies like JECFA have evaluated similar fermented ingredients.