Pillsbury Best Bread Flour 5 Lb Bag

Wheat flour is a staple ingredient in bread-making, providing structure and texture. It is minimally processed and retains some nutritional value, including protein and fiber. However, it lacks the nutrient density of whole grain alternatives.

Niacin, also known as vitamin B3, is added to flour to enrich its nutritional profile. It plays a role in energy metabolism and maintaining healthy skin and nerves. The enrichment process helps prevent deficiencies in populations consuming refined grains.

Iron is an essential mineral added to flour to prevent anemia and support oxygen transport in the body. It is crucial for maintaining healthy blood cells and overall vitality. The fortification of flour with iron helps address common dietary deficiencies.

Thiamine mononitrate is a form of vitamin B1 used to fortify flour, supporting carbohydrate metabolism and nerve function. It is added to prevent deficiencies that can lead to neurological issues. The fortification process ensures adequate intake in diets reliant on refined grains.

Riboflavin, or vitamin B2, is added to flour to enhance its nutritional value, aiding in energy production and cellular function. It is part of the B-vitamin complex essential for overall health. Fortification helps prevent deficiencies in populations consuming refined grains.

Folic acid is a synthetic form of vitamin B9 used to fortify flour, crucial for DNA synthesis and cell division. It is particularly important for pregnant women to prevent neural tube defects. Fortification helps ensure adequate intake in the general population.

Enzymes are added to flour to improve dough handling and bread quality by enhancing fermentation and texture. They are naturally occurring proteins that catalyze biochemical reactions. The use of enzymes in bread-making is a traditional practice to optimize baking results.