Unbleached Bread Flour

Unbleached bread flour is a type of wheat flour that has not been bleached with chemicals. It is made from hard wheat, which has a higher protein content than soft wheat. This higher protein content is ideal for creating gluten, which gives bread its structure and chewiness.

Manufacturers use unbleached bread flour primarily for its high protein content, which helps develop strong gluten networks. This results in better dough elasticity, volume, and texture in baked goods. It is most commonly found in breads, buns, croissants, muffins, and other yeast-leavened pastries.

Unbleached bread flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and some B vitamins. The U.S. National Academies of Sciences, Engineering, and Medicine have not established a tolerable upper intake level for flour itself. International bodies like JECFA have evaluated wheat flour, but no specific health concerns are associated with its consumption at typical dietary levels.