Wheat And Malted Barley

Wheat and malted barley are grains that are staples in many diets. Wheat is a cereal grain cultivated worldwide, while malted barley is barley that has been germinated and then dried, often used to add flavor and color. Both are processed into flour for baking and other food applications.

These grains are fundamental ingredients in a vast array of baked goods, including breads, buns, and pastries, providing structure and texture. Malted barley, specifically, is used as a flavoring and coloring agent, particularly in baked goods and beverages like beer.

Wheat and barley are generally recognized as safe (GRAS) by the FDA as food ingredients. They are primary sources of carbohydrates, fiber, and some B vitamins. While generally safe for most people, individuals with celiac disease or non-celiac gluten sensitivity must avoid wheat and barley due to their gluten content. The WHO has not specifically evaluated these whole grains as additives.