White Wheat Flour

White wheat flour is made from the endosperm of wheat kernels, which is the starchy part. The bran and germ are removed, resulting in a finer texture and lighter color compared to whole wheat flour. It is a staple ingredient in many baked goods and is milled from various types of wheat, primarily hard red or white wheat for bread and soft white wheat for pastries.

Manufacturers use white wheat flour as a primary structural ingredient in baked goods, providing the bulk and texture for products like breads, cakes, cookies, and pasta. It acts as a binder and thickener in sauces and gravies. Its relatively neutral flavor makes it versatile for a wide range of food applications.

White wheat flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and some B vitamins and iron, especially when enriched. The WHO/IARC has not classified wheat gluten as a carcinogen. While some individuals have celiac disease or non-celiac gluten sensitivity, for the general population, moderate consumption as part of a balanced diet is not associated with adverse health effects.