Wheat Flour And Malted Barley Flour
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What it is
Wheat flour is the finely ground powder of wheat grains, a staple cereal grain. Malted barley flour is made from barley grains that have been germinated (malted) and then dried and ground. Both are common ingredients in baked goods and other processed foods.
Why it's used
These flours provide structure, texture, and bulk to a wide range of foods. They are essential in bread, crackers, pasta, and baked goods, acting as a primary ingredient that holds other components together.
Health notes
Wheat flour and malted barley flour are considered safe and are widely used in the food supply. They are a source of carbohydrates and some B vitamins. The U.S. Food and Drug Administration (FDA) recognizes wheat flour as Generally Recognized As Safe (GRAS). International bodies like JECFA have evaluated similar ingredients. Excessive consumption of refined flours, however, is linked to health concerns in dietary guidelines.
Allergen info
Wheat is one of the 9 FDA major allergens. Malted barley flour is derived from barley, which contains gluten. Individuals with celiac disease or gluten sensitivity should avoid these ingredients.