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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use natural wheat sour to leaven bread and other baked goods, providing a …
What it is
Natural wheat sour is a leavening agent made from wheat flour and water. It is a starter culture containing wild yeasts and bacteria that ferment the flour, producing carbon dioxide gas and organic acids. This process gives baked goods a characteristic tangy flavor and contributes to their rise.
Why it's used
Manufacturers use natural wheat sour to leaven bread and other baked goods, providing a natural rise and a distinct sour flavor. It is commonly found in artisan breads, sourdough loaves, and some cakes and pastries where a complex flavor profile is desired.
Health notes
Natural wheat sour is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The fermentation process can break down some gluten and phytic acid in wheat, potentially making nutrients more available. International bodies like JECFA have evaluated similar fermentation products. Evidence does not suggest adverse health effects from typical consumption.
Allergen info
Natural wheat sour is derived from wheat, which is one of the 9 FDA major allergens. It contains gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.