Heat Treated Flour

Heat-treated flour is wheat flour that has been heated to a specific temperature. This process alters the flour's properties, often reducing its enzyme activity and making it less likely to form gluten. It is typically made from standard wheat flour.

Manufacturers use heat-treated flour to improve the texture and stability of baked goods and other food products. It can help prevent dough from becoming too sticky or elastic, and it's often found in items like cookie dough, baked goods, and some processed snacks. Its altered properties can also contribute to a desirable mouthfeel.

Heat-treated flour is generally considered safe for consumption. The FDA recognizes it as a food ingredient. While specific health impacts are not widely studied, it is essentially a modified form of a common grain. Regulatory bodies have not raised specific concerns about its use in typical food products.