Enriched Bleached Flour

Enriched bleached flour is wheat flour that has been treated to whiten it and improve its baking qualities. The bleaching process alters the flour's protein structure, which can lead to a softer texture in baked goods. After bleaching, essential nutrients like iron and B vitamins (folic acid, riboflavin, niacin, thiamine) that were lost during milling are added back, a process called enrichment.

Manufacturers use enriched bleached flour as a primary ingredient in a wide range of baked goods, such as cakes, cookies, and breads, as well as in pasta and snack foods. It provides structure, texture, and bulk to these products, and its bleaching treatment can contribute to a finer crumb.

Enriched bleached flour is a common food ingredient and is generally recognized as safe for consumption by the FDA. The enrichment process helps to restore nutrients lost during milling, addressing potential dietary deficiencies. For individuals with celiac disease or gluten sensitivity, consuming products made with wheat flour can cause adverse reactions due to its gluten content. There are no specific JECFA or EFSA evaluations for enriched bleached flour as a food ingredient, but the bleaching agents used are regulated food additives.