Pastry: Unbleached Wheat Flour

Unbleached wheat flour is made from wheat grains that have not been treated with bleaching agents. The milling process separates the bran, germ, and endosperm of the wheat kernel. It is a staple ingredient in baking, providing structure and bulk to a wide variety of foods.

Manufacturers use unbleached wheat flour as a primary ingredient for its gluten-forming properties, which provide elasticity and structure to baked goods. It is a key component in cakes, cookies, breads, pastries, and many other processed foods, acting as a binder and thickener.

Unbleached wheat flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and some B vitamins. While it is a common food ingredient, excessive intake of refined carbohydrates, including those from white flour, is linked to health concerns in dietary guidelines. JECFA has evaluated wheat flour.