Enriched Flour Wheat

Enriched flour wheat is a type of refined wheat flour that has had certain vitamins and minerals added back after processing. The refining process removes the bran and germ, which contain most of the fiber, vitamins, and minerals. Enrichment typically adds back iron and B vitamins like thiamin, riboflavin, niacin, and folic acid.

Manufacturers use enriched flour wheat as a base ingredient in a wide variety of baked goods and other processed foods. Its neutral flavor and consistent texture make it suitable for products like bread, pasta, cookies, crackers, and breakfast cereals. The added nutrients can help compensate for those lost during the refining process.

Enriched flour wheat is a common ingredient in the US food supply and is generally recognized as safe (GRAS) by the FDA. The added nutrients, particularly folic acid, can help prevent certain birth defects. While enriched flour provides some essential nutrients, it is lower in fiber and other naturally occurring compounds found in whole wheat. Regulatory bodies like JECFA and EFSA have evaluated various flour and nutrient fortification practices.