Unbleached And Bleached Wheat Flour

Wheat flour is made by grinding wheat grains. Unbleached flour is treated with an oxidizing agent to improve its baking qualities. Bleached flour is treated with a stronger oxidizing agent, like chlorine gas, to further whiten it and speed up the aging process.

Flour provides structure and texture to baked goods. It is a primary ingredient in bread, cakes, cookies, pasta, and many other processed foods, acting as a binder and thickening agent.

Both unbleached and bleached wheat flour are considered safe by the FDA and are Generally Recognized As Safe (GRAS). They are a source of carbohydrates and some B vitamins and iron, especially when enriched. The FDA requires enrichment of refined flours with iron, thiamin, riboflavin, and niacin, and folic acid. JECFA and EFSA have evaluated various flour types and processing aids.