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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use hard wheat flour as the primary structural ingredient in baked goods due …
What it is
Hard wheat flour is made from hard varieties of wheat, which have a higher protein content than soft wheat. The wheat kernels are milled into a fine powder. It is a staple ingredient in many baked goods.
Why it's used
Manufacturers use hard wheat flour as the primary structural ingredient in baked goods due to its gluten-forming properties. The gluten provides elasticity and strength to doughs and batters. It is commonly found in breads, cakes, cookies, and pastries.
Health notes
Hard wheat flour is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of carbohydrates, fiber, and some B vitamins. Whole wheat flour, which includes the bran and germ, offers more fiber and nutrients than refined flour. JECFA and EFSA have evaluated wheat and its components.
Allergen info
Hard wheat flour is derived from wheat, which is one of the nine major food allergens recognized by the FDA. It also contains gluten, a protein found in wheat that can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.