Enriched Wheat Flour

Enriched wheat flour is a refined flour made from wheat grains that have had the bran and germ removed. During the enrichment process, specific B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back to the flour.

It is a fundamental ingredient in many baked goods and processed foods, providing structure and texture. It is commonly used in breads, cakes, cookies, pasta, and cereals.

Enriched wheat flour is a staple food ingredient, not a food additive requiring FDA approval or GRAS status. The FDA mandates that refined grain products like wheat flour be enriched with folic acid, iron, and B vitamins to restore nutrients lost during processing and to address public health concerns like neural tube defects. While generally safe for consumption, individuals with celiac disease or gluten sensitivity must avoid wheat products due to the presence of gluten. JECFA and EFSA do not typically evaluate staple food ingredients like wheat flour in the same way they do food additives.