Sugar Cone: Bleached Wheat Flour

Bleached wheat flour is made from wheat that has been refined to remove the bran and germ. It is then treated with a bleaching agent, such as benzoyl peroxide or chlorine gas, to make it whiter and softer. This process alters the flour's protein structure, making it suitable for certain baking applications.

Bleached wheat flour is primarily used in baking for its ability to create a lighter texture in cakes, cookies, and pastries. Its lower protein content compared to whole wheat flour makes it less likely to develop a tough crumb. It is commonly found in baked goods like bread, cakes, cookies, and pasta.

In the US, bleached wheat flour is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of carbohydrates and some B vitamins, though enrichment is often added back after processing. Regulatory bodies like the WHO/FAO Joint Expert Committee on Food Additives (JECFA) have evaluated flour treatment agents. While some consumers prefer unbleached flour due to the bleaching process, typical intakes are not associated with adverse health effects.