Processed Wheat

Processed wheat refers to wheat grains that have undergone various treatments, most commonly milling, to produce ingredients like flour, semolina, or starch. These processes separate the different parts of the wheat kernel (bran, germ, endosperm) or refine them into a usable form. It is a fundamental ingredient derived from the wheat plant.

Manufacturers add processed wheat ingredients primarily as a base for baked goods, a thickener in sauces and soups, or a binder in various food products. It provides structure, texture, and bulk. Common food types include breads, pasta, cereals, batters, and many processed foods.

Processed wheat and its derivatives are widely consumed and generally recognized as safe for most individuals. For people with celiac disease or gluten sensitivity, consuming wheat can cause adverse reactions due to its gluten content. The FDA requires clear labeling of wheat as a major allergen. JECFA and EFSA do not typically evaluate 'processed wheat' as a single food additive, but rather specific components or derivatives, which are generally considered safe for consumption within typical dietary patterns.